Summary

Ingredients

• 750 g sour cherries from the lass, drained
• 250 g mararine
• 250 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 4 egg (s), size M
• 500g flour
• 1 packet baking powder
• 250 ml milk
• 150 g poppy seeds, round
• 1 tablespoon powdered sugar
• Fat and breadcrumbs for the pan
• Icing sugar for dusting

Print Recipe Pin Recipe

Instructions

1. Drain the cherries well on a sieve. Mix the soft margarine, 225 g sugar, vanilla sugar and salt until frothy. Gradually stir in the eggs. Mix the flour and baking powder and sift over it.
2. Mix everything briefly with the whisk of the mixer. Pour in approx. 175 ml of milk and stir in until the batter falls off the whisk and tears with difficulty.
3. Mix 1/3 of the batter, 25 g of sugar, 75 ml of milk and the poppy seeds. Fold the cherries into the rest of the batter. Grease a cup cake pan and sprinkle with breadcrumbs.
4. Pour the cherry and poppy pastry into the mold, pull through it in a spiral shape with a fork and place in the preheated oven, bake for approx. 60 - 70 minutes at approx. 200 ° C (fan oven), cover with baking paper or similar, if necessary, so that it doesn`t get too dark.
5. Let cool down, then remove from the mold. Sprinkle the cake with powdered sugar and serve.