For the dough

• 90g buckwheat flour
• 60g wholemeal oat flour
• 30g tapioca starch, alternatively: corn starch
• 50g rice syrup, alternatively: cane sugar, xylitol, agave syrup
• 140g cold vegan butter or normal butter
• 1 teaspoon vanilla bourbon
• 1 tbsp cinnamon
• 1 tbsp ground psyllium husks

For the poppy seed filling

• 1 jar of poppy seeds (43g), ground
• 45ml oat milk or soy milk
• 1/2 teaspoon cinnamon
• 15g cane sugar or xylitol

In addition

• 1 nectarine
• 4 apricots
• 2 plums

1. Preheat the oven to 175 degrees top/bottom heat.
2. Line the springform pan with baking paper and grease the sides well so that nothing sticks after baking.

Dough

1. Mix all the dry ingredients together.
2. Add the cold vegan butter and rice syrup to the dry ingredients and mix to form a slightly sticky ball of dough.
3. Leave the dough to rest in the fridge for 30 minutes.
4. Press 2/3 of the dough into the springform pan until the base is covered and a small rim of approx. 2-3 cm has formed. The remaining 1/3 of the dough is needed for the crumble at the end.
5. Prick the base several times with a fork and pre-bake for 10 minutes.

Poppy seed filling

1. In the meantime, finely grind the poppy seeds in a blender or coffee grinder.
2. Bring the oat milk and cinnamon to the boil in a small pan.
3. Stir the sugar and ground poppy seeds into the boiling milk and simmer at a low temperature for about 2 minutes while stirring.
4. Remove the pan from the heat and leave to stand for approx. 5 minutes. The mixture should be slightly thick.

Finish

1. Spread the poppy seed filling evenly over the pre-baked base.
2. Wash and stone the fruit and cut into thin slices. Cover 1/3 of the cake base with one fruit at a time, so that the cake consists of three different fruit sectors.
3. For the crumble, knead the remaining dough again with a little cane sugar, oat flour and cinnamon and spread over the fruit.
4. Bake the cake for another 40-45 minutes.
5. Then leave the cake to cool completely - it tastes best well chilled😊