Poppy Seed & Oat Cake with Milk Chocolate

1. 1 Poppy seeds 12 g
2. 2 Rolled oatspack 400 g ≈ $2.60 12 g
3. 3 Wheat flour 20 g
4. 4 Sugar 12 g
5. 5 Butterpack 180 g ≈ $1.58 12 g
6. 6 Eggspack 10 pcs ≈ $1.93 1 pcs
7. 7 Milk chocolatepack 90 g ≈ $1.80 30 g
8. 8 Milk 2.5%pack 930 ml ≈ $0.88 8 ml
9. 9 Sunflower oil 3 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Separate the egg: yolk from white. Chop the chocolate into small pieces.

2. Cream the yolk with softened butter⁵, sugar, and milk⁷ until smooth.

3. Fold in the oats, poppy seeds, flour, and chocolate; mix well.

4. Whip the egg white with a pinch of salt until stiff peaks form.

5. Gently fold the whites into the batter, being careful not to overmix.

6. Grease a small baking dish, pour in the batter. Preheat oven to 350°F (180°C).

7. Bake for 30–35 minutes until golden; a toothpick inserted in the center should come out clean.

In short

• In the planner this dish is cooked for two days: reheat on day two.