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
Ingredients:
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.
I love lemon. 🍃🍋
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Me too! 🙂
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I’ve been sprinkling poppy seeds on the odd batch of hamburger buns, but need to use up a larger quantity. This may be just the ticket. I have several big lemons that keep beckoning to me, and a bag of frozen cherries!
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It looks like you’re all set! Hope you’ll enjoy this tasty cake! 🙂
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Aha! And just in time – now I know what to do with leftover poppy seed filling after Purim!
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I was thinking about that too! 🙂
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LOL
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Sounds wonderful 👌
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Thank you Myra! I’m was very pleased with how the cake came out. 🙂
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This looks delicious! 🌿
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Thank you! 🙂
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Yes please.
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Thank you! 🙂
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So much flavor in this lemony cake and I love the cherries down the middle – sure to satisfy anyone’s taste buds 🙂
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Thank you Judi, you’ve described the cake so well. As the poppy seeds filling had almonds in it, I thought it would pair well with the frangipane, and it definitely did. The cherries added such a nice color and flavor. This one is definitely a keeper! 🙂
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Perfectly done love the poppy seed and cherries in the cake !
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Thank you Nisha, I’m glad you liked the cakes. They were very tasty. 🙂
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This sounds amazing. I love lemon poppy seed and the cherry addition sounds great.
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Thank you Jennifer, I’m glad you liked the cake. It was very tasty, and the cherries added such nice flavor and color. 🙂
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Great thinking. Lovely recipe as always.
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Thank you Conor, I’m glad you liked the cakes. They turned out even better that I’d expected. 🙂
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These look wonderful. I get hungry just thinking about a poppy seed, cherry, almond, and lemon dessert. These are some of my favorite dessert ingredients.
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Thank you Sheryl, I’m glad you liked the cakes. These ingredients are among my favorites as well. It was fun to mix them all in these delicious cakes. 🙂
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I like the idea of over-all lemon flavor with the surprise of sweet/tangy cherry. Very nice!
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Thank you Bob, I’m glad you liked the cake. I’m a lemon addict, so use it very often, both in savory and sweet dishes. 🙂
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Yummmm
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Thank you! 🙂
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My pleasure!
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Funny that I just came across this. I am looking for a poppy seed cake. I thought it could be different without being too sweet.
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Thank you Carol, this cake was so moist and delicious. I hope you’ll enjoy it. 🙂
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