Cherry & poppy seed cake

Cherry & poppy seed cake

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / piece: 435 kcal
, Fat: 22 g
, Carbohydrate: 51 g
, Protein: 7 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Butter mixture

200 g butter, soft
180 g sugar
¼ tsp salt
3 eggs
2 dl buttermilk

Cake mixture

350 g white flour
3 tbsp poppy seeds
1 tsp baking powder
1 tsp sodium bicarbonate

Crumble topping

5 tbsp five-grain flakes
5 tbsp white flour
5 tbsp sugar
50 g butter, cold, cut into pieces
350 g cherries, pitted, halved

To bake

icing sugar to dust
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One springform pan (24 cm in diameter), base lined with baking paper, sides greased

How it's done

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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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