Poppy Seed and Sour Cherry Cake

Name: Poppy Seed and Sour Cherry Cake
Ingredients: 120 g honey 80 g semolina 80 g sugar 4 eggs 50 g butter (unsalted) 150 g poppy seeds 1 packet vanilla sugar 1 teaspoon ground cinnamon 1 packet baking powder 100 g pitted sour cherries (or cherries; can also be from compote) zest of 1 lemon 1 tablespoon milk

Desert - Poppy Seed and Sour Cherry Cake by Carmina O. - Recipia

To prepare a delicious poppy seed and cherry cake, we start by preparing the essential ingredients. In a large bowl, we add honey, which will provide a sweet and aromatic flavor, the egg yolks, which will enrich the texture and contribute to the creaminess of the cake, and the melted butter, which will add a rich note. We grate the lemon zest, being careful not to use the white part, which is bitter, and add it to the mixture. Next, we sprinkle a teaspoon of ground cinnamon, which will provide a warm and comforting aroma, and the baking powder, which will help the cake rise. We use a mixer to combine all these ingredients until the mixture becomes a dense and homogeneous foam. In another bowl, we grind the poppy seeds together with the 80 g of sugar to release their intense aroma and bring a fine texture. We add this mixture, along with the vanilla sugar, to the previous composition, ensuring that all flavors blend perfectly. It’s time to add the cherries, which we drained after removing the pits, gently mixing them in so as not to damage their shape. Separately, we beat the 4 egg whites until we obtain a firm foam, which will give the cake a fluffy structure. Carefully, we fold the egg whites into the poppy seed mixture, being careful not to lose the air from the foam. We continue by gradually adding the semolina, mixing with a spatula to ensure that it distributes evenly. Finally, we add a tablespoon of milk, which will help achieve a moister texture. We pour the resulting mixture into a cake pan, which we previously lined with parchment paper to prevent sticking. We place the pan in the preheated oven, keeping the heat at a high temperature to help the batter rise. After we see that the batter has risen, we reduce the temperature to the minimum and let the cake bake until it turns golden on the surface or until it passes the toothpick test. After baking, we take the cake out of the oven and invert it, letting it cool on a rack. Before serving, we dust it with powdered sugar or, for an extra touch of flavor, we can pour a chocolate glaze on top. This combination of flavors will delight all the senses. Enjoy your meal!

Ingredients

120 g honey 80 g semolina 80 g sugar 4 eggs 50 g butter (unsalted) 150 g poppy seeds 1 packet vanilla sugar 1 teaspoon ground cinnamon 1 packet baking powder 100 g pitted sour cherries (or cherries
can also be from compote) zest of 1 lemon 1 tablespoon milk

Poppy Seed and Sour Cherry Cake

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