Poppy Seed Cake with Cherries

Resource: Apetit Magazine 6/2013


- 500g pitted cherries
- 3 tablespoons unrefined sugar

For the pastry:
- 100g all-purpose flour
- 100g spelt flour
- 3tsp baking powder
- 100g ground poppy seeds
- 125g unrefined sugar
- ground lemon zest (from one lemon)
- 150g softened butter
- 150g yoghurt
- 3 eggs

For the crumb topping:
- 40g rolled oats
- 120g wholemeal flour
- 75g unrefined sugar
- 100g softened butter

Put the pitted cherries into the saucepan and add sugar, heat and stir for about 2 minutes. Remove from the heat and let them cool.

Preheat the oven to 180C. Butter the springform pan and cover with parchment paper.

Mix all the ingredients for the crust topping.

Sift the flour and mix it with sugar, baking powder, ground poppy seeds, lemon zest, butter, yoghurt and eggs. Mix it with a hand mixer or a stand mixer and then pour the pastry into the prepared pan.

Drain the cherries and place them onto the pastry, then scatter crust topping over the cherries.

Bake for about 45-50 minutes.

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