Poppy sponge cake with plums

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I would only repeat myself if I said how much I love the black poppy/plum combination. Sometimes I just cut the plums in pieces, pour lots of grounded poppy seeds over, drizzle some cocnut oil and eat it as it is. 😀 

In Czech republic poppy spongecake is a beloved tradition and one of my all times favourites. Of course I'm on a mission to make it in RAW version, without wheat flour and refined sugar and without baking the nutritious seeds to death.

And what's best? This cake is so good for you, that it can be hard to find a sweet treat that is more beneficial than this. If you want to read more about poppy seed's healts benefits, you can check this: https://www.healthline.com/nutrition/poppy-seeds-health-benefits#46.-Other-purported-benefits

Ingredients sponge cake:

  • 1 banana
  • 2Tbsp muscovado sugar
  • 2 tsp vanilla paste
  • 1 1/2 cup poppy seeds
  • 1 cup oats
  • 1/2 cup chia seeds
  • coconut flesh of 1 young coconut
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Ingredients Plum jam:

  • 2 cups of dried plums
  • 1/2 tsp clove spice
  • 1 tsp cardamom
  • 1tsp cinnamon
  • water

Steps:

  1. soak the plums for at least 4 hours
  2. put the coconut flesh, banana and muscovado sugar (or any other sweetener you like) and vanilla paste in a blender and blend together. I doesn't have to be totally smooth
  3. Pour the mixture in a bowl with the dry ingredients and create a dough. Let set for an hour or so.
  4. Press the dough into a sprinkle form or cake mold with parchment paper at the bottom
  5. Place the soaked plums into a blender together with the spices and blend together. Add some of the soaking water if the mixture is too thick to blend
  6. Cut the cake in 2 halves and stick them together with the plum jam
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