Poppy Almond Slices

Ingredients

Directions

1. 1

   Melt 550 g butter, let it cool down a little. Mix flour, 400 g sugar, 1 pinch of salt and baking powder. Add 2 eggs and liquid butter and knead into crumbles with the dough hooks of the hand mixer. Grease the fat pan of the oven (approx. 32 x 39 cm), add 1/2 of the dough and press to a flat bottom. Put in a cool place. Put the rest of the crumbles in a cool place as well. Bring 1/2 litre of milk and 1 pinch of salt to the boil, stir in semolina and icing sugar and allow to swell at low heat for approx. 10 minutes.

2. 2

   Bring 1/2 litre milk to the boil, pour over the poppy seeds and mix with the semolina porridge. Wash the orange and rub dry. First rub the peel thinly, then squeeze it. Stir almonds, rum, orange peel and orange juice and 2 eggs into the poppy seed mixture. Spread the mixture on the crumbled base and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Spread the remaining crumbles on the cake and bake for another 25-35 minutes until golden brown. Let the cake cool down on a cake rack

3. 3

   1 hour waiting time. /KH g