Raw Poppyseed Cake

For a 23cm springform pan

Ingredients for the base:

  • 120g mixed nuts (e.g. almonds, hazelnuts, walnuts)
  • 250g sprouted buckwheat
  • 200g raisins
  • 3 tbsp. ground flax seed
  • 1 tbsp. Amaretto
  • 1 pinch of nutmeg
  • 1 pinch of salt

Ingredients for the filling:

  • 200g poppy seeds (soak blue poppy over night to remove bitterness, or grind grey poppy fresh)
  • 100g soaked cashews, blended into a fine paste
  • 120g almond butter
  • 3 tbsp. agave
  • optional: 2-3 tbsp. Amaretto

Ingredients for the glacing:

  • 2 tbsp. cold-pressed coconut oil
  • 1 tbsp. lemon juice
  • 1 tbsp. cacao powder
  • 1 tbsp. agave syrup
  • 1 pinch of orange zest


STEP 1: Pulse the nuts into flour/ powder in the food processor. Add the rest of the base ingredients and pulse until it starts clumping together. Press flat into the springform pan.

STEP 2: Mix all the ingredients for the filling in the food processor. Spread onto the base.

STEP 3: Melt the coconut oil at 40°C maximum and mix with the other icing ingredients. Spread on the filling and let the cake firm up in the fridge.



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