Rye Cakes with Poppy Seeds and Pineapple

1. 1 Poppy seeds 6 g
2. 2 Sugar 20 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Sour cream 15%pack 300 g ≈ $1.60 35 g
5. 5 Dark chocolatepack 90 g ≈ $2.50 3 g
6. 6 Canned pineapplepack 565 g ≈ $2.50 30 g
7. 7 Rye flour 12 g
8. 8 Baking soda to taste
9. 9 Cultured milkpack 500 ml ≈ $2.00 35 ml
10. 10 Wheat flour 20 g

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

Method

1. Pour boiling water over the poppy seeds, let steep for 1 hour, then drain in a fine sieve.

2. Beat the egg with sugar by mixer for 3 minutes until light and fluffy.

3. Fold in the sour⁴ cream and buttermilk, mixing well.

4. Combine rye and wheat flour with baking soda, then stir into the wet mixture until just combined.

5. Pat dry the pineapple and chop into small pieces, grate the chocolate, and fold into the batter with the drained poppy seeds.

6. Divide the batter into greased muffin cups, filling each two-thirds full.

7. Bake for 25–30 minutes at 350°F (175°C) until a toothpick comes out clean.

In short

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