Cherry & poppy seed cake

Total time: 1hr 30m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 435 Kcal, 7g Protein, 51g Carbohydrates, 22g Fat


  • 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

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  • 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.

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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.

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