A cake recipe for all foodies:
Combine dry ingredients and wet ingredients in a baking bowl each, then mix gently. Do not stir too long. Form into a greased and floured cake springform pan and bake at 180 degrees for about half an hour. Makes a light, not too sweet cake. Variation: “Buttercream” as filling: mix 250 g tofu with a quarter c light butter in a hand mixer and season with maple syrup, juice of one lemon and vanilla extract.
Note: Next time possibly a little less poppy seeds.