Recently, I’ve baked THIS poppy seeds tart, and THESE Pithivier pastries, and, once again, I didn’t need the full amount of both types of filling. I could have easily freeze both for future use, but then decided it would be more interesting to use them to create an entirely new cake.
I mixed the two fillings with a bit of sugar, added a couple of eggs, some lemon, milk and flour, topped it all with a few cherries in the middle – and ended up with the tasty cakes you see here. The cakes were moist and frangrant, with a delightful crunch from the poppy seeds and almonds, a juicy center from the cherries, and refreshing lemony flavor. Try them and enjoy.
Makes: 2 10” (25cm) loaf pans
Prep time: 20 minutes (not including poppy seeds filling and frangipane)
Baking time: 50 minutes
½ portion poppy seeds filling from THIS recipe
½ portion frangipane filling from THIS recipe
1/3 cup sugar
2 L eggs
1 Tbs lemon zest
¼ cup fresh lemon juice
1 cup milk
2 cups flour
1 Tbs baking powder
¼ tsp salt
16 large frozen cherries, thawed
1. Preheat the oven to 350F (175C). Brush two 10” (25cm) loaf pans with a bit of the butter, and dust with flour. Keep in the fridge until using.
2. In a large bowl, mix the poppy seeds filling with the frangipane, sugar and eggs. Add the lemon zest, lemon juice and milk and whisk to combine. Add the flour, baking powder and salt, and mix well.
3. Divide the batter between the pans. Place the cherries on top.
4. Bake for about 50 minutes, or until the cake top is golden, and a toothpick inserted into the cake comes out clean. Keep in the pan for 5 minutes, before transferring to a rack. Cool to room temperature before slicing.