Poppy Cake

For the poppy seed cake, beat the butter and sugar with a mixer until light and creamy. Add the eggs one after the other. Stir the sour milk and the poppy seeds into the dough. Mix the flour with the cornstarch and baking powder and add to the mixture.

Grease a baking tray and spread the dough evenly on it.

Drain the apricots and sour cherries one by one in a sieve, collecting the juice. Spread the fruit on the dough to create a decorative surface.

Preheat the oven to 200 degrees. Sprinkle the flaked almonds over the cake.

Bake on the middle rack for about 30 minutes. Let cool.

Strain confectioners’ sugar to avoid lumps, then mix half with cherry juice or half with apricot juice until thick.

Drizzle the icing thinly over the corresponding fruits and cut the poppy seed cake into pieces.

Preparation Tip:

This poppy seed cake makes 1 baking sheet with 20 pieces. One piece has about 310 calories.

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