Poppy seed cake with currants

Name: Poppy seed cake with currants
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7-10 Tbsp slightly + 125 g soft butter; 7-10 Tbsp some + 200 g flour; 500 g red currants; 200 g Sugar; 1 knife tip grated zest of 1 organic lemon; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 7-10 Tbsp ½ Package baking powder; 125 g "Poppy seed bake"; 4 TABLESPOONS red fruit jelly (e.g. currant)

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7-10 Tbsp slightly + 125 g soft butter
7-10 Tbsp some + 200 g flour
500 g red currants
200 g Sugar
1 knife tip grated zest of 1 organic lemon
7-10 Tbsp Salt
2 Eggs (Gr. M)
7-10 Tbsp ½ Package baking powder
125 g "Poppy seed bake"
4 TABLESPOONS red fruit jelly (e.g. currant)

Directions

1
Grease a springform pan (24 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash the currants, drain and remove from the panicles.
2
Cream 125 g butter, 200 g sugar, lemon zest and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Mix 200 g flour and baking powder, alternating with poppy seeds and stir into the butter-egg-cream.
3
Pour the dough into the mould and smooth it down. Approx. 2⁄3 Spread currants on top. Bake the cake in a hot oven for 45-55 minutes. Allow to cool slightly, then remove from the tin and allow to cool completely.
4
Warm the jelly. Fold in the rest of the berries and simmer for about 2 minutes. Spread on the cake immediately and let it cool down.