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

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

Cake mixture

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

Crumble topping

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

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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