Poppy seed crumble cake with pear
very easy
80 mins
80 mins
Ingredients
- 200 g cold margarine without hydrogenated fats
- 140 g Whole cane sugar
- 310 g Spelt flour (Type 1050)
- 30 g Soya flour
- 1⁄2 Tsp ground vanilla and iodized salt
- 1 Organic Lemon
- 30 g Starch (corn starch)
- 500 g Soy Yoghurt
- 50 g soft margarine without hydrogenated fats
- 250 g ground poppy seed ready to bake
- 130 g Whole cane sugar
- 1 TEASPOON ground vanilla
- 1 knife tip Iodized salt
- 100 g Raisins
- 2 small pears
- 2 TABLESPOONS Pear, quince or apple jelly for spreading
Directions
- 1
For the base, quickly knead margarine, sugar, spelt and soy flour, vanilla, iodised salt and 40 ml water into a smooth dough with your hands or in a food processor. 3⁄4 of the dough into the mould and pull up one edge.
- 2
Cool the base and the remaining dough for at least 1 hour.
- 3
Meanwhile, for the filling, wash the lemon hot and dry it. Grate the peel and squeeze the fruit. Stir the starch with some soy yoghurt until smooth. Then carefully whisk the starch mixture with the remaining soy yoghurt, lemon zest, 2 tbsp. lemon juice, margarine, poppy seeds, sugar, vanilla and iodised salt with a hand blender.
- 4
Add the raisins with a spoon.
- 5
Peel the pears, cut them into six and remove the cores. Sprinkle the pieces with the remaining lemon juice.
- 6
Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Pour the poppy seed mixture into the mould and place the pear pieces on top in a circle. Form crumbles from the remaining dough and spread them between the pears.
- 7
Bake the cake in the hot oven (middle) for about 1 hour and 10 minutes. If it brown too quickly, cover with aluminium foil after about 40 minutes.
- 8
Take the cake out of the oven. Stir the jelly with 1 tbsp. water until smooth and spread on the warm pears.
Nutrition Facts
510 kcal
51 g
27 g
11 g
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