for 12 pieces

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 seed
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

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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