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Deserts - Poppy seed cake
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              Home Page > Tips > Recipes > Deserts > Poppy seed cake

              Poppy seed cake

              Ingredients:
              1 packet of Pillsbury vanilla cake mix
              150 ml milk (2/3 cup)
              150 gr. Canola oil (3/4 cup)
              3 large eggs
              150 gr. ground poppy seeds
              1 container of date spread (200 gr.)
              1 tablespoon Canola oil to oil the pan
              1 round 26cm springform cake pan
               
              Directions:
              1. Preheat the oven to 170 degrees.
              2. Put in an electric mixing bowl: milk, oil and eggs and mix at low speed. Gradually add the packet of Pillsbury's cake mix to the mixer until all the powder is absorbed by the liquids.
              3. Switch to medium speed and mix for about another 5 minutes.
              4. Remove the bowl from the mixer and add the poppy seeds using a wooden spoon or spatula, mix the poppy seeds into the batter until all ingredients are well-absorbed.
              5. Oil the pan, pour the batter into the pan and put in oven for 35 minutes.
              6. After baking, set the pan in a well-ventilated spot for two hours.
              7. After the cake is thoroughly cooled, remove it from the pan and using a sharp knife cut a triangle with two sides of equal length of 15 cm each. Small individual triangles can be prepared from the remains and spread with date spread.
              8. Fold back the two halves into the previous form of an equal-side triangle and spread above the top part a small triangle of date spread and around it on the exposed area high-quality chocolate spread. 
               
              May be served immediately or in a few hours.
              Bon appetit!
              Using a serrated knife, cut the triangle crosswise into two halves.
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