Poppy seed cake with sour cherries

Poppy Seed and Sour Cherry Cake – A Sweet and Aromatic Delight

Welcome to our kitchen filled with aromas and delights! Today, I invite you to discover together the recipe for a delicious cake that perfectly combines the intense flavor of poppy seeds with the sweetness of sour cherries. This poppy seed and sour cherry cake is simple yet incredibly tasty, ideal for any occasion. If you are a poppy seed lover, you will adore this combination! It will surely become one of your favorites.

A Little Story About Ingredients

Poppy seeds, used for centuries in various dishes, are not only tasty but also very nutritious. They are rich in calcium, iron, and antioxidants, offering health benefits as well. Sour cherries, on the other hand, add a touch of acidity and a sweet-sour taste that perfectly complements the poppy seed cream. Together, these ingredients create a symphony of flavors that will delight your taste buds.

Preparation Time

- Preparation time: 30 minutes
- Cooling time: 1 hour (or 30 minutes if you are in a hurry)
- Baking time: 40-45 minutes
- Number of servings: 12

Ingredients

*For the dough:*

- 450 g flour
- 1 packet Dr.Oetker baking powder
- 100 g powdered sugar
- 200 g cold butter, diced
- 3 tablespoons sour cream (or 10% fat yogurt)
- 2 egg yolks
- Zest of half a lemon
- 1 teaspoon vanilla extract

*For the filling:*

- 300 g poppy seeds
- 150 g sugar
- 1 packet Dr.Oetker vanilla sugar
- Zest of one lemon
- 1 tablespoon semolina
- 300 ml milk
- 250 g sour cherries (frozen or fresh)
- 2-3 tablespoons apricot jam

Preparation Steps

1. Preparing the Dough:
In a large bowl, combine the flour with powdered sugar and baking powder. This will give the cake a fluffy texture. Add the cold diced butter and, using your fingertips, mix well until you achieve a sandy mixture. It is essential that the butter is cold to obtain the perfect texture.

2. Adding Wet Ingredients:
In the same mixture, add the egg yolks, sour cream (or yogurt), and lemon zest. Don’t forget the vanilla extract! Mix everything until a soft and non-sticky dough forms. If the dough seems too wet, add a little flour. Wrap it in plastic wrap and let it chill in the refrigerator for 1 hour. If you are in a hurry, 30 minutes will suffice.

3. Preparing the Poppy Seed Filling:
The poppy seeds need to be ground. Use a coffee grinder if you have one to achieve a fine powder. In a saucepan, heat the milk over low heat along with the sugar, vanilla sugar, and lemon zest. When it starts to boil, add the ground poppy seeds and semolina, stirring constantly until the mixture thickens. Once it begins to boil, remove the saucepan from heat and let the filling cool. It will become denser as it cools.

4. Assembling the Cake:
Divide the dough into two equal parts. Roll out the first sheet on a floured surface and transfer it to a baking tray lined with parchment paper. Spread the apricot jam over the sheet, then add half of the poppy seed filling, followed by the sour cherries and the remaining poppy seed filling. Cover with the second sheet of dough, pricking it here and there with a fork to allow steam to escape during baking.

5. Baking:
Preheat the oven to 180°C. Place the tray in the oven and bake for 40-45 minutes until the cake is golden and well-baked. Let the cake cool completely before cutting it into squares. Finally, dust with powdered sugar for a more elegant appearance.

Serving Suggestions

This poppy seed and sour cherry cake is wonderful served as is, but you can accompany it with a scoop of vanilla ice cream or cream to add a creamy contrast. Additionally, a cup of red fruit tea pairs perfectly with the flavors of this cake.

Possible Variations:

If you want to experiment, try replacing the sour cherries with cherries or peaches, and the poppy seeds with ground nuts. Each variation will bring a new dimension to this classic dessert!

Nutritional Information

This poppy seed and sour cherry cake contains approximately 250 calories per serving, providing a good source of carbohydrates, healthy fats, and protein from the poppy seeds. Thanks to the sour cherries, you also benefit from a good dose of vitamin C and antioxidants.

Frequently Asked Questions

1. Can I replace the poppy seeds with another ingredient?
Yes, if you are not a fan of poppy seeds, you can try using ground nuts or almonds to create a different filling.

2. Can I use other types of jam?
Sure! Peach, apricot, or even raspberry jam can add a unique touch to the cake.

3. How can I keep the cake fresh?
Store the cake in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.

I hope you will try this delicious poppy seed and sour cherry cake recipe. I’m sure you will be delighted with the result! Enjoy!

 Ingredients: Dough ingredients: 450 g flour, 1 packet of Dr.Oetker baking powder, 100 g powdered sugar, 200 g butter, 3 tablespoons sour cream, 2 egg yolks, zest from half a lemon, 1 teaspoon vanilla essence. Filling ingredients: 300 g poppy seeds, 150 g sugar, 1 packet of Dr.Oetker vanilla sugar, zest from one lemon, 1 tablespoon semolina, 300 ml milk, 250 g cherries (from the freezer), 2-3 tablespoons apricot jam.

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