Poppy seeds cake - measured with a mug 


1 mug of flour 
1 mug of poppy seed 
½ mug of milk 
½ mug butter (or sunflower oil) 
1 pack baking powder (12g) 
2 eggs 

You can add it to your preferred taste: + lemon peel, + vanilla sugar, + sour cherry 
Add a flour, poppy seeds, sugar, baking powder to a larger mixing bowl and mix. Then add the two egg yolks, mix the milk and butter with a manual or machine whisk (do hard foam from the egg whites). When this is done, add the egg whites gently to it. Prepare baking sheet buttered & with floured or baking paper and bake for about 20 minutes at 180 degrees. 
Tips:  Moisten the baking paper with water, the cookie edge will be nicer 
           When the 20 minutes pass, take out the cake and insert a stick and if there is no sticky paste your cake is ready - if there is sticky: then cook a little more, so that it is well, it is not bad if your cake is a little dark outside. 

 If one half of the cookie is browner or higher, turn it over during baking (not upside down 🙂 ) 
If the mug is larger or the egg is small then add + one egg 
Butter looks better, but the oil will be more soft the cake 
You can add fruit, I use a sour cherry 

Recipe by Andy 
Total preparation time: 40 minutes 
Difficulty: easy 
Prepared: 15 times

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