Blotch cake with poppy seeds and cherries

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 7-10 Tbsp slightly + 350 g + 200 g soft butter
  • 7-10 Tbsp slightly + 4 tablespoons + 500 g flour
  • 1 glass (720 ml) Cherries
  • 1 (250 g) Bag of poppy seed filling ready to bake
  • 6 TABLESPOONS + 150 ml milk
  • 200 g + 200 g sugar
  • 5 Eggs (Gr. M)
  • 1 package Baking Powder
  • 3 TABLESPOONS liquid honey
  • 4 TABLESPOONS Whipped cream
  • 200 g flaked almonds

Directions

  1. 1

    Grease a fat pan (approx. 32 x 39 cm; deep baking tray) and dust with flour. Drain the cherries in a sieve. Mix the poppy seed filling, 6 tbsp milk and 4 tbsp flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see

  2. 2

    Cream 350 g butter and 200 g sugar with the whisks of the mixer. Stir in the eggs one by one. Mix 500 g flour and baking powder and stir in alternately with 150 ml milk.

  3. 3

    Spread the dough on the fat pan. Spread cherries and poppy seed mixture in patches on the dough. Bake in a hot oven for about 35 minutes.

  4. 4

    Meanwhile, bring 200 g butter, 200 g sugar and honey to the boil in a saucepan while stirring. Simmer for about 1 minute and remove from heat. Stir in cream and fold in almonds. After about 20 minutes baking time, spread the almond mixture on the cake and bake until done.

  5. 5

    Let it cool down.

Nutrition Facts

KCAL
470 kcal
CARBS
43 g
FATS
28 g
PROTEINS
7 g