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Whole Poppy and Peach Seed Cake

ingredients

servings

12

Wholewheat flour

200 oz

Eggs

1 unit

Brown sugar

70 oz

Soy drink

170 fl oz

Baking powder for desserts

1/2 unit

Extra virgin olive oil

20 fl oz

Peaches

170 oz

Desserts from Italy

Whole Poppy and Peach Seed Cake

Whole Poppy and Peach Seed Cake

vegetarian with gluten with eggs

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Whole Poppy and Peach Seed Cake

A light sweet, quick to prepare and lactose-free. https://laregoladelpiatto.wordpress.com/2017/09/21/torta-integrale-ai-semi-di-papavero-e-pesche/#more-8118

Whole Poppy and Peach Seed Cake step 1

step 1

Divide the egg in two bowls: in one the eggplants that you put on snow and the yolk in the other;

Whole Poppy and Peach Seed Cake step 2

step 2

Add the yolk sugar, oil to the pea and the juice of half a lemon, then mix well with the whiskers;

Whole Poppy and Peach Seed Cake step 3

step 3

Then add flour and milk at the same time and alternately to obtain a dense, homogeneous mixture;

Whole Poppy and Peach Seed Cake step 4

step 4

Place the egg whites in the snow and mix them with the mixture mixing everything from bottom to top;

Whole Poppy and Peach Seed Cake step 5

step 5

Only then add the poppy seeds and the half burbot of yeast;

Whole Poppy and Peach Seed Cake step 6

step 6

Oil and flour a pie of about 22 centimeters in diameter and pour into the dough;

Whole Poppy and Peach Seed Cake step 7

step 7

Peel a peach, cut it into slices and insert into the mixture;

Whole Poppy and Peach Seed Cake step 8

step 8

Bake at 180 ° for about 20 minutes (always do the stitch proof!);

Whole Poppy and Peach Seed Cake step 9

step 9

Serve for breakfast or snack.

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