Poppy Seed Cake with Amarena Cherries


150g Poppy seed, ground

200g Flour

200ml Milk, warm

200g Sugar

120g Butter, soft

2 Eggs

¼ tsp Baking soda

Zest of a lemon


Vanilla Custard:

200ml Heavy cream

3 Egg yolks

10g Corn starch

1 tsp Vanilla extract

20g caster sugar


Serve with Amarena cherries.


Prep.time: 15 minutes

Baking time: 40 minutes


  1. Preheat oven to 160C fan forced
  2. Whisk egg whites with a pinch of salt until stiff.
  3. Cream butter and sugar, then whisk in egg yolks, and lemon zest
  4. Mix flour, baking soda and poppy seed, whisk in the butter mixture and milk, then fold in egg whites
  5. Pour the mixture into the prepared cake tin. (24cm)
  6. Put in the middle of the oven and bake for ca. 40 minutes or until the skewer comes out clean
  7. To make the vanilla custard, heat the milk in the saucepan until it comes just up to the boil.
  8. In a bowl, beat together the egg yolks, vanilla extract, caster sugar and starch. Pour the milk slowly over the egg mix, beating well.
  9. Return the mixture to the pan and place over a low heat, stirring until the mixture thickens
  10. Serve cake with vanilla custard and Amarena cherries

Pin It on Pinterest