How to make
For this favorite cherry cake, poppy seeds and milk are put in a pot. The pot is placed on the stove and the mixture is allowed to boil for one minute, then it is pulled and left to stand for 10 minutes.
Beat the softened butter and sugar in a bowl. Add the sour cream and, while constantly beating, add the eggs one by one. Add the almond essence, the sifted flour together with the baking powder, a pinch of salt, the ground almonds, the peel and the juice of one lemon.
The products are stirred together until completely mixed. Finally, pour in the mixture of milk and poppy seeds and mix again. Add the cleaned cherries, mix again, then transfer the prepared mixture to a greased and floured cake tin or baking tray.
The fruit cake is placed in an oven heated to 360°F (180°C) and baked for about 50 minutes.
Meanwhile, prepare the lemon glaze for our poppy seed cake by mixing the powdered sugar and lemon juice in a small bowl. Whisk together until smooth.
The mixture is transferred to a plastic bag, with the help of scissors, the tip of one corner is cut off.
The frosting is spread over the already cooled cake with cherries and poppy seeds.
The dessert is ready to serve after the frosting has set.
