Poppy Seed and Cherry Cake
Description
Perfect with tea and coffee. I recommend making a double batch, since the cake is very tasty and gets eaten in one sitting. If desired, you can add chopped walnuts to the poppy seed batter; they will fit perfectly into the list of ingredients.
Instructions
- 1
Step 1
Prepare all the ingredients. Thaw the cherries in advance, place them in a colander, and let the juice drain completely. Also take the butter out of the refrigerator beforehand; it should be soft.
- 2
Step 2
Transfer the softened butter to a mixing bowl, add the sugar, and pour in the vanilla extract. Beat everything until the mixture is soft and fluffy.
- 3
Step 3
Add the eggs one at a time, continuing to beat.
- 4
Step 4
Measure out the required amount of flour, add the baking powder, switch the whisk to a paddle, and knead the dough. The dough should turn out glossy and moderately thick. If the dough turns out too stiff because of small eggs, then it is better to add a little milk.
- 5
Step 5
Divide the dough into two parts, add cocoa powder to one part, and knead it thoroughly.
- 6
Step 6
Add poppy seeds to the other one and mix as well. If desired, the poppy seeds can be ground in a coffee grinder.
- 7
Step 7
Line a small loaf pan with baking paper, spread a layer of chocolate batter, and place the cherries on top.
- 8
Step 8
Now spread out the poppy seed batter and smooth it with a silicone spatula. Place the preparation in an oven preheated to 180°C on the “top/bottom heat” setting for about 40 minutes. Check doneness with a toothpick.
- 9
Step 9
Let the finished cake cool on a wire rack and only then slice it. It is very delicious and aromatic!