Sour Cherry Poppy Seed Cake With Meringue Topping

Name: Sour Cherry Poppy Seed Cake With Meringue Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 5 ounces, weight Ground Poppy Seeds; 5-2/3 ounces, weight Cake Flour; 1 teaspoon Baking Soda; 1/4 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Cardamom; 5-1/3 ounces, weight Butter; 5-1/3 ounces, weight Cane Sugar; 1 whole Lemons (grated Zest); 1 Tablespoon Bourbon Vanilla Sugar; 4 whole Egg Yolks; 1/2 pounds, 7/8 ounces, weight Sour Cherries - Pitted; 3 Tablespoons All-purpose Flour; ⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Milk; 1 cup Sour Cherry Jam; _____; FOR THE MERINGUE:; 4 whole Egg Whites; 1 pinch Salt; 3-5/8 ounces, weight Caster Sugar; 1 Tablespoon Lemon Juice

Servings: persons

FOR THE CAKE:
5 ounces, weight Ground Poppy Seeds
5-2/3 ounces, weight Cake Flour
1 teaspoon Baking Soda
1/4 teaspoons Ground Cinnamon
1/4 teaspoons Ground Cardamom
5-1/3 ounces, weight Butter
5-1/3 ounces, weight Cane Sugar
1 whole Lemons (grated Zest)
1 Tablespoon Bourbon Vanilla Sugar
4 whole Egg Yolks
1/2 pounds, 7/8 ounces, weight Sour Cherries - Pitted
3 Tablespoons All-purpose Flour
⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Milk
1 cup Sour Cherry Jam
_____
FOR THE MERINGUE:
4 whole Egg Whites
1 pinch Salt
3-5/8 ounces, weight Caster Sugar
1 Tablespoon Lemon Juice

1
Preheat the oven to 180u00b0C.
2
Combine ground poppy seeds, flour, baking soda and spices. Set aside.
3
In a bowl whisk butter, sugar, lemon zest and vanilla sugar until pale and fluffy. Add egg yolks and whisk together.
4
Combine sour cherries with the 3 Tablespoons of flour so cherries won't go down to the bottom of your cake.
5
Stir the spiced poppy and flour mixture into the buttery creamed mixture, add milk as well, and after that add sour cherries. Combine thoroughly.
6
Spread cake mixture into a 20 x 30 cm nonstick Springform pan and bake for 30 minutes.
7
Take cake out of the oven and spread jam on the top.
8
Make the meringue: Place the egg whites along with salt in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because if you do, they will start to collapse).
9
When they're ready, pour in the lemon juice and start to whisk in the sugar, approximately 1 tablespoon at a time, whisking after each addition until all the sugar is in.
10
If the meringue is thick and shiny spread with a spatula on the top of the cake. Put the meringue topped cake back in the oven and bake a further 10 minutes. Then switch off the oven, keep the door closed, and leave the cake in the oven until the cake is cooled.
11
Unmold the cake and serve!

2473

kcal

Calories

123

Fat

310

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE CAKE:, 5 ounces, weight Ground Poppy Seeds, 5-2/3 ounces, weight Cake Flour, 1 teaspoon Baking Soda, and more.

Yes, Sour Cherry Poppy Seed Cake With Meringue Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!