Austrian Poppy Seed Cake called “Mohnkuchen” enhanced with our CBD Sublime Powder.
I created a healthy version of an Austrian poppy seed cake and mixed in our CBD Sublime for the ultimate experience.
There’s something about this poppyseed cake that makes me so happy. Perhaps it’s that this cake is deeply rooted in our love of Austria. It’s one of the more rustic Austrian desserts, we find often on the menus of “Heurigen”, the wine taverns that are so central to the Austrian sense of Gemütlichkeit.
Versions differ slightly from place to place for an Austrian poppy seed cake, some have streusel toppings and a shortbread base (the more German-style Mohnkuchen) or some sort of glaze or frosting. But all feature a base of poppy seeds ground into a texture similar to wet soil, nearly paste-like and colored midnight blue.
The cake is intoxicatingly dark in hue and flavored intensely of poppy seeds – nutty and slightly floral. The texture is toothsome, but without only the hint of the crunch you normally get with toasted poppy seeds.
It’s unlike any traditional American dessert I’ve had, and has become one of my absolute favorites to make. This cake is gluten free and I am not using any white sugar unless a hint of powder sugar on top for decot.
It is a total unique dessert for the US.
Prepare a 14 inch round pan , spreading it with coconut oil.
Put a cup of oat milk to a simmer include the poppy seeds, hazelnuts, vanilla, whiskey or rum, honey and maple syrup., and raisins. Let’s simmer for 10 min. Let it cool down to room temperature.
Beat the coconut oil until smooth, about 1 minute. Keeping the mixer on, add the 5 egg yolks one at a time and continue beating for 2 minutes after the addition of the last yolk.
Combine and add the cooled down poppy seed mixture, mix in the oat-meal and baking powder and our CBD Sublime, and about 1/4 of the beaten egg whites into the mixture. Now fold the rest of the egg whites into the batter, trying to work them as little as possible.
BakeSpread the batter evenly in the pan and bake until the cake is puffed and golden brown, about 60 minutes at 350 Fahrenheit/ 180 Celsius.
The middle should feel somewhat dry but pressing lightly in the center may leave a slight indent. Let the cake cool in the pan on a wire rack for at least 30 minutes. The sides of the cake will likely pull away from the pan and the top will deflate slightly – this is fine.
Place the cake onto a wire rack or serving platter and then again to make it upright again. Serve the cake, preferably with whipped coconut cream or vegan ice cream. Making ahead and store: This cake lasts well at fridge temperature for up to 5 days. or freeze (up to 3 months) well wrapped
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