Cherry Poppy Seed Cake


  • 250g soft butter
  • 200g sugar
  • 1 pinch of salt
  • 6 eggs
  • 100ml joghurt
  • almond extract
  • 75g fresh poppy seed
  • 300g flour
  • 75g cornflour
  • 2,5 tablespoons of baking powder
  • 1 big glas of cherries1 tablespoon of vanilla sugar
  • crashed almonds



Preheat your oven to 325°F (160°C) convection. Whisk the butter and sugar until creamy on medium-high speed, about 4 minutes. Add the eggs, one at a time. Add the pinch of salt. Mix in the joghurt, the almond ectract and the poppy seed. Now on low speed (Mixer): Add the flouer- cornflour- baking powder- mixture until well combined. Don`t overmix. Cover the baking tray with baking paper. Spread the batter evenly onto the prepared baking tray and distribute the cherries (without juice !) onto the batter. Distribute the crashed almonds and the vanilla sugar onto the batter slightly. Bake it in the center of the preheated oven for about 40 minutes or until a wooden skewer inserted into the middle of the cake removes clearly.