Cherry and poppy seed cake with lemon sprinkles

Name: Cherry and poppy seed cake with lemon sprinkles
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 2 Organic lemons; 350 g Butter; 300 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 500 g Flour; 1 package Baking Powder; 100 g ground poppy seed; 250 g Whole milk yoghurt; 1 glass (720 ml) Sour cherries; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

2 Organic lemons
350 g Butter
300 g Sugar
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
500 g Flour
1 package Baking Powder
100 g ground poppy seed
250 g Whole milk yoghurt
1 glass (720 ml) Sour cherries
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Wash the lemons, grate them dry and grate the peel. Use the rest of the lemon for other purposes. Cream 250 g butter, 200 g sugar, salt and vanilla sugar with the whisk of the hand mixer.
2
Stir in the eggs one by one. Stir in about half of the lemon peel. Mix 300 g flour, baking powder and poppy seeds and stir in alternately with the yoghurt. Pour the dough into a greased springform pan (26 cm Ø), dust with flour.
3
First knead 100 g sugar, 100 g butter, 200 g flour and remaining lemon zest with the dough hooks of the hand mixer, then with your hands to form crumbles. Pour the cherries into a sieve and drain well.
4
Spread the cherries on the dough. Put crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 55 minutes. Take out and let cool down. Dust with icing sugar.