I could eat my fill of the crunchy crumbles on the cake alone. But don't do without the creamy poppy seed custard filling with juicy cherries. This poppy seed crumble cake is definitely one of my favourites!
Some recipes occupy me mentally for quite a while before I then put them into practice. Like this poppy seed crumble cake with cherries. Already a few weeks before Christmas, I said one morning to Monsieur how great my desire for such a cake was. "Bake it!" was his reply. For a few days I prowled around various bakeries and pastry shops, looking at the cake counters and peering through shop windows. Sometimes I have to see the cake I'm imagining "for real" first. But along came Christmas and New Year's Eve. For thoughts of a poppy seed crumble cake with cherries was somehow no time.
Recently while jogging I had to think of it again and with every step I ran, the recipe also took more and more shape in my head. Arrived at home I immediately sent the Monsieur to buy poppy seeds and cherries. Meanwhile I set to work on the shortcrust pastry and the crumble, because butter, flour and sugar I have actually always there. Also pudding powder, semolina and milk were found in the kitchen or refrigerator, so when the monsieur came back from shopping, I only had to stir the poppy seeds into the pudding and drain the cherries.
Juicy Poppy Seed Crumble Cake with Cherries
While the cake was baking in the oven, I had time to freshen up. And so we both, the cake and I, a short time later were almost simultaneously ready. When it comes to cakes, I am unfortunately extremely impatient, so the time of waiting until the cake has finally cooled is the worst for me. In this case, the winter was my friend, because briefly put on the balcony, the cake had cooled quickly.
Having then tried the cake, I can confirm that it has totally convinced me. Crunchy, creamy filling, juicy cherries and thick crumble on top. With the cutting I could perhaps still wait a little bit, so that the mass can settle properly, but now honestly - who can hold back please beautiful, when the whole apartment smells tempting and you constantly have the sight of such a cake in front of you?!?!! Exactly! 🙂
Poppy Seed Crumble Cake with Cherries
Equipment
- pot
- whisk
- sieve
- springform pan (26 cm)
- bowl
- Baking paper
Ingredients
- 750 ml milk
- 1 sachet vanilla pudding powder
- 140 g raw cane sugar
- 50 g powdered sugar + a little extra for dusting
- 50 g soft wheat semolina
- 100 g ground poppy seeds
- 225 g butter
- 1 organic egg
- 400 g flour
- ½ teaspoon cinnamon
- 700 g jar of morello cherries 350 g drained weight
Instructions
- For the shortcrust pastry, put 250 g of flour in a bowl together with 125 g of cold butter, 50 g of powdered sugar and the egg. Knead with your hands to a smooth dough. Wrap in plastic wrap and chill in the refrigerator for 30 min.
- Pour the milk into a saucepan. Take 3-4 tablespoons of the milk and stir the custard powder together with 40 g sugar until smooth. Bring the milk to a boil in the pot, then add the pudding powder and semolina while stirring. Cook for about 1 minute, stirring constantly. Then remove the saucepan from the heat and stir in the poppy seeds. Allow the mixture to swell a bit and cool.
- Preheat the oven to 180 degrees top/bottom heat. Line a springform pan with baking paper, alternatively grease with a little butter and then dust with flour.
- Drain the cherries over a sieve and drain well. Feel free to save the juice for another use.
- For the crumble, knead and crumble 100 g cold butter with 100 g sugar, 150 g flour and ½ teaspoon cinnamon.
- Remove the shortbread from the refrigerator and roll out on a lightly floured work surface. Then place dough on the bottom of the springform pan and raise about 2 cm up the sides.
- Pour the poppy seed pudding mixture onto the base and smooth it out. Then spread the drained cherries on top and press them in a little. Finally, spread the crumble over the cake.
- Bake the cake in the middle of the preheated oven for 45 minutes, until the crumble is nice and crispy. Let cake cool completely before cutting and dust with a little powdered sugar before serving, if desired.
Notes
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