Poppy-seed currant cake

Name: Poppy-seed currant cake
Cook time: 1 h
Total time: 1 h
Yield: 32
Ingredients: 750 g red currants; 300 g soft butter or margarine; 250 g Sugar; 1 pinch Salt; 6 Eggs (size M); 400 g Flour; 1 package Baking Powder; 3 TABLESPOONS Poppy; 100 g unpeeled ground almonds; 250 g Schmand; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 32

750 g red currants
300 g soft butter or margarine
250 g Sugar
1 pinch Salt
6 Eggs (size M)
400 g Flour
1 package Baking Powder
3 TABLESPOONS Poppy
100 g unpeeled ground almonds
250 g Schmand
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Wash the currants, drain well and pluck from the stalks. Cream fat, sugar and salt (large mixing bowl). Stir in eggs one by one, alternating with 4-5 tablespoons of flour. Mix the remaining flour, baking powder, poppy seeds and almonds and add them alternately with sour cream to the fatty egg mixture. Mix everything to a smooth dough.
2
Pour the dough into the greased, floured fat pan of the oven (approx. 39 x 32 cm) and smooth it down. Spread currants on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes until golden brown. Let the cake cool down and dust with icing sugar before serving
3
1 hour waiting time