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Rias poppy seed cake

updated

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Ingredients for 1 servings:

  • 150 g sugar
  • 4 eggs
  • 150 g flour
  • 200 g butter
  • 3 tsp baking powder
  • 2 bags of poppy seed baking powder (Mohnfix)
  • 1 jar sour cherries

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

moist poppy seed cake with cherries

Drain the cherries. Place the poppy seed cake in a bowl of warm water. Mix the first five ingredients into a dough. Then add the two poppy seed cake bags to the dough. Pour half of the dough into a greased springform pan or cake pan and top with half of the sour cherries. Pour in the remaining batter and top with the remaining cherries. Bake the poppy seed cake in the oven at 160°C (convection oven) for about 45-50 minutes. The cake is very moist and will keep for a few days unless eaten the same day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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