Rhubarb Poppy Seed Cake

* Beat eggs with sugar, vanilla sugar and salt until foamy.

* Add oil and juice, quickly fold in flour and baking powder.

* Pour half of the mixture into the greased springform pan and pre-bake in the oven on the bottom rack at approx. 180 °C convection oven for 15 minutes.

* Clean the rhubarb, remove the peel and cut into small pieces.

* Mix well the remaining dough with coriander, poppy seeds, almond flakes and rhubarb pieces and finally spread evenly on the pre-baked base.

* Finish baking the cake in 30 to 35 min.

* Bring to the table dusted with powdered sugar.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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