"mohnstrietzel" (German Poppy-Seed-Cake)

If you like poppy-seeds and raisins this is the perfect cake for you. It is loaded with these little goodies and tastes oh so yummy!

• Ready In: 55 mins
• Yields: 1 strietzel

Ingredients

• Filling

• 250  g  ground poppy seeds or 250  g  poppy seed baking mix
• 100  g  melted butter
• 20  g sugar
• 2  eggs
• 50  g granola cereal or 25  g  ground almonds
• 150  g raisins

• Dough

• 300  g flour
• 6  teaspoons baking powder
• 100  g  low fat Quark (firm yogurt works as well)
• 6  tablespoons milk
• 3  tablespoons  oil
• 3  tablespoons applesauce
• 100  g sugar
• 1  pinch salt
• 1  teaspoon  ground vanilla

Directions

1. In a bowl mix poppy seeds, butter, sugar, eggs, granola cereal/almonds and raisins. Stir until well blended.
2. In a second bowl mix baking powder and flour. Add quark, milk, oil, applesauce, sugar, vanilla and salt. Using the dough hooks work into a smooth dough (first on low then on highest speed). Do not knead longer than 1 minute or dough will become sticky.
3. Roll out on a floured surface into a rectangle of 35X45 cm. If the dough is too sticky, add a little flour.
4. Spread with the poppy-seed-mixture and roll up starting on the longer side.
5. Carefully place on a paper-lined baking sheet and cut a criss-cross-pattern into the top of the dough (about 1.5 cm deep). Brush with a little milk.
6. In the preheated oven bake at 180°C/350°F for about 30-35 minutes.