Bring the milk and lemon peel to the boil. Stir in the poppy seeds, cover and let them swell for about 10 minutes at low heat. Stir in 24 g diabetic sweetness. Leave to cool. Cream fat, 96 g diabetic sweetener, salt and vanilla flavouring. Stir in eggs one after the other.
Mix flour, starch and baking powder, stir in briefly. Grease a box form (approx. 30 cm long; 2 litres capacity). Fill in doughs alternately by the spoonful and pull through with a fork. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Remove from the oven, leave to rest in the form for 10 minutes, then turn out onto a grid. Allow to cool down
1 1/2 hours waiting time / 1 1/2 BE