Finals are approaching and I'm spending most of my time in the library at my desk surrounded by piles of books - not cookbooks unfortunately ;-) I might not post as regularly as usual over the next two months, but keep checking my blog from time to time. There's got to be a little time for cake or cookies :-) Here comes an easy one... for all of you who like poppy seeds as much as I do.
(in German www.wildeisen.ch)
Butter and flour for the springform pan
500g fresh cherries or 350g drained canned cherries
100g soft butter
120g icing sugar
1 sachet vanilla sugar
50g ground almonds
1 teaspoon baking powder
150g poppy seeds
Butter and flour a 26cm diameter springform pan and put in the refridgerator. Preheat the oven to 180°C.
Wash and pit the cherries (I used cherries from the glass). Beat butter, icing sugar and vanilla sugar. Add one egg after the other. Mix almonds, baking powder, flour and poppy seeds. Add tho the butter-egg mixture alternating with the milk. Fill your batter into the prepared springform pan. Scatter the cherries over your batter und put in the oven. Bake for about 35-40 minutes. Let cool and serve dusted with icing sugar.
(I halved the recipe above and baked the cake in a 18cm diameter springform pan, baking time remained the same, check with a wooden skewer if the cake is done)