Orange poppy cake

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Heat the oil in a large frying pan. Fry the diced ham until crispy. Remove. Fry the mushrooms in the frying fat until all the liquid has evaporated. Fry the spring onions briefly.

2. 2

   Season with salt and pepper. For 1 straight jar (500 ml content) grease the jar. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cream 60 g soft butter, 50 g sugar and grated zest from 1⁄2 Mix organic orange with the whisks of the mixer until creamy. Stir in 1 egg (size M). Mix 75 g flour, 1⁄2 TL baking powder, 1 pinch of salt and 1 tablespoon ground poppy seed. Stir 3 tbsp. buttermilk into the sugar-egg-cream. Pour into the jar. Bake in a hot oven for 25-30 minutes (without lid).

3. 3

   Stir 3 tbsp. buttermilk into the sugar-egg-cream. Pour into the jar. Bake in a hot oven for 25-30 minutes (without lid). Remove from the oven and let cool in the jar. Serve with e.g. apricot sauce (see below).

4. 4

   Finely puree 1 tin (425 ml) of apricots including juice, 3 tbsp lemon juice and 2 tbsp sugar.