Cherry & poppy seed cake
Ingredients
- Butter mixture
- 3 eggs
- 200 g butter, soft
- 180 g sugar
- 0.25 tsp salt
- 2 dl buttermilk
- Cake mixture
- 350 g white flour
- 3 tbsp poppy seeds
- 1 tsp sodium bicarbonate
- 1 tsp baking powder
- Crumble topping
- 5 tbsp white flour
- 5 tbsp five-grain flakes
- 5 tbsp sugar
- 50 g butter, cold, cut into pieces
- 350 g cherries, pitted, halved
- To bake
- icing sugar to dust
- Utensils
- One springform pan (24 cm in diameter), base lined with baking paper, sides greased
Total time: 1hr 30m
Preparation Time: 30m
Servings
For
12 piece
Nutritional Information
Contains 435 Kcal, 7g Protein, 51g Carbohydrates, 22g Fat
Ingredients
- Butter mixture
- 3 eggs
- 200 g butter, soft
- 180 g sugar
- 0.25 tsp salt
- 2 dl buttermilk
- Cake mixture
- 350 g white flour
- 3 tbsp poppy seeds
- 1 tsp sodium bicarbonate
- 1 tsp baking powder
- Crumble topping
- 5 tbsp white flour
- 5 tbsp five-grain flakes
- 5 tbsp sugar
- 50 g butter, cold, cut into pieces
- 350 g cherries, pitted, halved
- To bake
- icing sugar to dust
- Utensils
- One springform pan (24 cm in diameter), base lined with baking paper, sides greased
Instructions
-
Butter mixture
Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the buttermilk. -
Cake mixture
Mix together the flour, poppy seeds, baking powder and sodium bicarbonate, whisk into the butter mixture. Transfer the mixture to the prepared tin. -
Crumble topping
Mix the flakes, flour and sugar in a bowl. Add the butter and rub by hand to form a crumbly mixture. Arrange the cherries on top of the cake, sprinkle with the crumble topping. -
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack, leave to cool, dust with icing sugar.
