Poppy seed cake

• 250 g spelt flour
• 150 g ground almonds
• possibly 10 bitter ground almonds
• 1 package phosphate-free yeast
• 7-8 spoonfuls honey
• ½ teaspoon bourbon vanilla
• pepper
• 2 spoonfuls sunflower oil
• 4 dl rice milk
• 150 g poppy seeds

Grind the flour and add the ground almonds, half a teaspoon of vanilla, the yeast, the pepper, the poppy seeds, the rice milk and the oil, then mix everything.

Bake in the oven at 180 ℃ for about 40 minutes. Allow to cool and remove from the mold.

Garnish with whipped cream and poppy seeds.

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