Poppy Seed and Sour Cherry Cake
A tender poppy seed cake baked with fresh or frozen sour cherries and finished with a cream cheese topping.
Ingredients
| 150 g | cream cheese |
| 150 g | brown sugar |
| 4 | eggs |
| 250 g | flour |
| 10 g | baking powder |
| 120 g | poppy seeds |
| 500 g | fresh or frozen pitted sour cherries |
| 150 g | liquid dairy cream (topping) |
| 50 g | cream cheese (topping) |
| 30 g | powdered sugar |
Instructions
Recipe for a 22–24 cm diameter pan.
- Turn the oven on to preheat to 180°C. Line a pan with baking paper.
- Beat the cream cheese and sugar, then add the eggs one at a time.
- Add the flour and baking powder and mix briefly. Finally add the poppy seeds.
- Pour the mixture into the pan and cover with the sour cherries.
- Bake for about 45–50 minutes – until a skewer comes out dry.
- Remove from the oven and let the cake cool in the pan, then transfer it out. Once the cake has cooled completely, whip the liquid cream with the cream cheese and powdered sugar into a fluffy cream and spread it over the cake.
I recommend eating the dessert no sooner than 24 hours after making it.