Cherry & poppy seed cake


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

View these products

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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Are you looking for another recipe?

Over 600 delicious recipes on coop@home