Recipe: Lenten Sunflower Poppy seed cake step by step with pictures | Handy.Recipes

Lenten Sunflower Poppy seed cake

Cooked Lenten Corn Cake with Poppy Sunflower Seeds

Time to cook: 100 minutes

Nutritional Value

I have Lenten Cake again. It's one of my family favorites again, though I decorate it this way for the holidays. May be for some people? This cake is easy and delicious! The idea for decorating this cake was taken from LekaRu Cook - THANK YOU!!!

Author of the recipe

Ingredients for Lenten Poppy Corn Cake "sunflower":

  • Cornflour - 1 glass
  • Sugar (a little less may be enough) - 1 glass
  • Poppy - 0,5 glass
  • Water - 1 glass
  • Wheat flour / Flour - 1.5 glass
  • Soda - 1 teaspoon
  • Vegetable oil - 0,5 glass
  • Vanillin
  • Raisins (or apple, crushed banana, or ...) - 0.5 glass
  • Peach (canned, for decoration) - 1 can.
  • sunflower seeds (for decoration) - 50 g
  • Honey (for decoration, or sugar syrup) - 1 tablespoon
  • Agar-agar (for decoration, or pectin, you can do without) - 1/4 teaspoon
  • Salt

How to cook lean corn cake with poppy seeds "Sunflower" step by step with photos

Mix cornmeal, sugar and poppy seeds (I'm doing an experiment this time and toasted the poppy seeds beforehand. Let's see if the taste changes) mix it up.

Pour a glass of boiling water over the mixture, stir and set aside for ~30 minutes.

Raisins should be sorted out, rinsed and steamed in boiling water.

When poppy seeds and cornmeal have evaporated a little (in about 30 minutes) add raisins.), add salt, flour, vanilla and baking soda.

Add steamed raisins. Instead of raisins you can add an apple (chopped into cubes) or mash a banana with a fork - it's also very delicious.

Vegetable oil, stir the dough.

Pour the dough into a parchment-lined (or buttered) mold. I am lazy, so on parchment, so it is easier to remove).

Then flatten the cake and place it in the preheated oven.

While the cake is in the oven, take out the peaches from the compote and cut them into slices.

Put peeled seeds in a pan and fry them a bit.

Add honey, stir and turn off the stove.

Twenty to twenty-five minutes passes. Take the cake out of the oven. It's not baked yet inside, but it has a thick crust on top.

And we start laying out the peach slices.

And in the middle put the seeds (sorry for the horrible photos).

Flatten and put in oven to bake for ~10 - 15 minutes.

Pour a little peach compote (~75 ml) into a pan, add 1/4 tsp.l. agar-agar (or pectin), mix and heat on fire (do not boil). If you don't have these ingredients, you can make do with sweet syrup (or sugar, or honey) or gelatin. This jelly is needed to make our peaches glossy after baking.

Take the cake out of the oven (you might not see it in the pictures, but take my word for it - the peaches are dull).

Gently brush the peaches with the warm syrup.

Turn the pie into a dish (I like parchment!!!) and trim off the corners of the parchment.


The results of the experiment. My daughter noticed that the poppy seed was toasted (she liked it). The others were, as they said, very tasty! So Cook Leila for the idea of frying poppies - THANK YOU! *BRAVO

Nutritional Value:

Whole Dish:
2396.4 Calories
36.6 g
30.8 g
495.1 g
260.5 Calories
4 g
3.3 g
53.8 g

Salt, Vegetable Oil, Wheat Flour, Sugar, Sweet, Honey, Water, Raisins, Vanilla, Soda, Baking, Peaches, Fragrant, Sunflower Seeds, Cakes, Poppy, Pastry

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