Ingredients for 8-10 slices of cake

7 eggs
120 g erythritol or other sweetener (if you use sugar, 90 g should be enough)
1 tsp. vanilla flavoring or 1 tsp. vanilla powder
1 tsp. ground cinnamon
grated zest of 1 untreated orange
1 red apple, peeled, diced
200 g unsweetened prunes, finely diced
100 g 70-80% dark chocolate, chopped
200 g ground poppy seeds

I had several ideas of what kind of food I was going to make related to this essential mineral. Some seafood, snails, certain nuts, vegetables, herbs and seed spices are always a good choice. When I read that poppy seeds, a favorite of many of us here at home, are also particularly high in magnesium (347 mg/100 g), phosphorus, manganese and calcium, I immediately saw my mother's fantastic chocolate-poppy-seed-plum slices in my mind's eye, and it was her recipe that inspired this poppy seed cake.

Separate the eggs whisk the yolks with the erythritol, vanilla, cinnamon and orange zest. Add the apples and prunes to the egg yolks, along with the chocolate. Wash the whisk, wipe it dry and whisk the egg whites to a stiff froth. Bit by bit, add to the mix alternately egg whites and poppy seeds. I lined a cake tin with baking paper to make quite sure nothing would stick. Bake in a preheated oven at 180 degrees Celsius (without air circulation) for exactly 30 minutes, don't overbake, it needs some moisture for the delicious texture!

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