Poppy Seed Oil and Zwetschge Good Luck Cake

Juicy, fruity and nourishing – this Zwetschgenkuchen with poppy seed oil, date sweetness and crispy almond flakes is the perfect combination of traditional delight and modern, plant-based cuisine. The combination of wholesome spelt, creamy soy yogurt and juicy fruit makes it a perfectly harmonious cake that pampers both body and soul.

Effect on the constitutions

Lung: soothing and strengthening due to the sweet, soft and juicy consistency – ideal for balancing nervousness and restlessness.

Tripa: cooling and harmonizing thanks to the Zwetschgen and the mild dough – helps to regulate excess heat.

Beken: slightly stimulating due to the baking warmth, vanilla and the poppy seed oil – supports digestion and inner warmth.

Green Glow Semolina You read Poppy Seed Oil and Zwetschge Good Luck Cake 1 minute Further Stuffed zucchini with feta and bell pepper

Produkte im Rezept

Split

Ingredients (makes approx. 8 pieces)

200 g spelt flour + 1 tbsp
130 g date powder
200 g plant-based milk (unsweetened)
100 g soy yogurt
50 g poppy seed oil
1 tsp baking powder
1 pinch salt
1/2 tsp vanilla powder
6-8 Zwetschgen plums (depending on size)
Slivered almonds

Preparation

Mix all dry ingredients together.
Stir in the milk, yogurt, and oil, and mix into a batter.
Pit the Zwetschgen plums, quarter them, and then toss with 1 tbsp flour.
Fold the Zwetschgen plums into the batter, then spread the batter into a greased baking pan.
Sprinkle with slivered almonds and bake for approx. 50 minutes at 170°C (340°F) with top and bottom heat.