Poppy Almond Slices

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 32
  • 550 g lactose-free butter
  • 1 kg Flour
  • 400 g Sugar
  • 7-10 Tbsp Salt
  • 1 TEASPOON Baking Powder
  • 4 Eggs (size M)
  • 1 l lactose-free milk
  • 100 g Semolina
  • 150 g Icing sugar
  • 375 g ground poppy seed
  • 1 untreated orange
  • 100 ground almonds
  • 1-2 TABLESPOONS Rum
  • 7-10 Tbsp Grease

Directions

  1. 1

    Melt the butter and let it cool down a little. Mix flour, 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

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
420 kcal
CARBS
44 g
FATS
23 g
PROTEINS
8 g