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Cherry & poppy seed cake
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 435
  • Fat about 22g
  • Carbohydrates about 51g
  • Protein about 7g
This is needed
This is needed for 12 piece
Butter mixture
  • 3 eggs
  • 200 g butter, soft
  • 180 g sugar
  • 0.25 tsp salt
  • 2 dl buttermilk
Cake mixture
  • 350 g white flour
  • 3 tbsp poppy seed
  • 1 tsp sodium bicarbonate
  • 1 tsp baking powder
Crumble topping
  • 5 tbsp white flour
  • 5 tbsp five-grain flakes
  • 5 tbsp sugar
  • 50 g butter, cold, cut into pieces
  • 350 g cherries, pitted, halved
To bake
  • icing sugar to dust
Tools
  • One springform pan (24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's 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.