Hungarian sour cherry poppy seed cake

Poppy seeds are definitely a staple in Hungary. And we eat the seeds as a moist, ground filling, with their powerful aroma released into cakes and pastries. They are excellent when combined with lemon zest, cinnamon, or sour cherries.


250g ground poppy seeds

250mL flour

2/3 cup icing sugar

zest of a lemon

1 tsp baking powder

0.25 cup vegetable oil

1 egg

450g sour cherry compote

For the filling

1 package of vanilla pudding powder (the type you have to cook)2 tbsp sugar

400mL sour cherry compote juice


Butter and flour a 9 by 9 inch baking shape. Set the sour cherries aside to drain, but be sure to collect the juice for the cream. Preheat oven to 350F.

Mix the dry ingredients.

Whisk in the wet ingredients, and if necessary adjust with a bit of milk to make sure a pourable batter forms. (The flour here takes up significantly more water than in Hungary).

Pour into baking shape, sprinkle drained cherries on top and press down a little. Bake until middle is just set (20-30 minutes). Remove and cool.

While the cake bakes, mix the pudding powder with the sugar. Stir in the cherry juice. Cook until cream thickens.

Cut the cake in half and replace bottom into the cake pan. Fill with cream. Top with the top and allow to set for 2 hours. Serve dusted with icing sugar.

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