John Myers
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Cherry Poppy Seed Cake
The perfect cherry poppy seed cake recipe with a picture and simple step-by-step instructions.
filling
- 500 ml Unsweetened almond milk
- 1 packet Custard powder
- 100 g Crystalline rice sweetness (or sugar)
- 200 g Ground poppy seeds
- 1 Glass Sour cherries, drained
ground
- 75 g Icing sugar made from raw cane sugar
- 150 g Margarine
- 225 g Spelled flour
Sprinkles
- 100 g Crystalline rice sweetness (or sugar)
- 100 g Margarine
- 150 g Spelled flour
filling
- Bring the almond milk to the boil and stir in the pudding powder and rice sweetness, bring to the boil briefly. Remove from heat and stir in ground poppy seeds. Min. Let cool down for 10 minutes.
ground
- Using your hands, knead a dough out of powdered sugar, margarine and flour. Use 3/4 of it to line the bottom of a 26 cm springform pan. Shape the rest of the dough into an edge.
- Spread the pudding mixture on the floor. Place the drained sour cherries on top and press lightly into the pudding.
Sprinkles
- Using your hands, knead the crumble from rice sweetness, margarine and flour and pour over the cherries.
- Bake the cake in the oven at 180 ° C for about 40 minutes. The cake should cool for at least 3 hours before it is cut.
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