Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hour 5 mins
- ¾ cup 2 Tablespoons (200 ml) milk
- 4.41 ounces (125 g) poppy seeds, ground in a coffee grinder (not too fine)
- 1⅔ cup (200 g) flour
- 1 cup (100 g) almonds, ground (or use almond flour)
- a pinch of salt
- 3 Tablespoons baking powder, (Kirsten used 2½ for altitude adjustment)
- 12.35 ounces, 1 cup 1½ Tablespoons (350 g) unsalted butter, at room temp.
- 8.82 ounces, 1¼ cup (250 g) sugar
- 6 eggs, at room temp.
- ½ teaspoon (2.5 ml) almond extract
- 2 teaspoons (10 ml) vanilla extract
- 13.4 ounces, 3½ cups (380 g) frozen organic cherries, ( Kirsten used premium dark, sweet, pitted)
- confectioners sugar
- Preheat your oven to 325 F (160 C) Convection. Grease a 16x12x1 inch (40.6x30.5x2.54 cm) baking pan. Set aside.
- Heat the milk in a pot and add the poppy seeds. Let simmer on low for 2-3 minutes. Take pot off the heat and let the poppy seed milk sit covered for about 10 minutes.
- In a separate bowl mix together the flour, ground almonds, salt and baking powder. Set aside.
- In a stand-mixer with the paddle attachment whisk the butter and sugar until creamy on medium-high speed , about 4 minutes. Add the eggs, one at a time. Scrape the bowl after each addition. Mix in the vanilla, almond extract and poppy seed milk.
- Set the stand-mixer on low speed and add the flour mixture slowly until well combined. Don't over mix!
- Spread the batter evenly into the prepared baking pan and distribute the cherries onto the batter.
- Bake in the center of the preheated oven for about 40 minutes or until a wooden skewer inserted into the middle of the cake removes cleanly.
- Let the cake cool in the pan and dust with confectioners sugar before cutting into squares.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/03/23/cherry-poppy-seed-cake/
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