Poppy Seed Cake


Rating: 3.24 / 5.00 (17 Votes)


Total time: 1 hour

Servings: 8.0 (servings)

Ingredients:








Curd topping:










Poppy seed filling:






Instructions:

For the poppy seed and curd cake, use a 260 mm ø cake springform pan.

For the shortcrust pastry, quickly knead together flour, sugar, butter, egg yolks and salt until smooth. Put the dough in the refrigerator for thirty minutes with the lid closed.

Stir in poppy seeds with sugar, butter and milk. Remove from the stove and let stand for thirty minutes.

Meanwhile, for the curd topping, cream butter with sugar. Gradually stir in eggs. Fold in lemon zest, lemon juice, curd and custard powder.

Grease the cake springform pan properly. Preheat the oven to 175 degrees (gas mark 2).

Roll out the shortcrust pastry thinly and line the sides and base of the prepared tart springform pan with it. The edge should be about four cm high. Spread the poppy seed mixture on the bottom, place the cherries on top and cover with the curd mixture. Bake the cake in a hot oven for sixty to seventy minutes.

Remove the poppy seed and curd cake from the cake springform pan, let it cool and serve it sprinkled with icing sugar.

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