Poppyseed-pear cake

By • October 14, 2013 0 Comments

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Poppyseed-pear cake


Author Notes: You can make the poppy seed filling yourself if you can find it already made (use about 200g of filling)MarieGlobetrotter

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Makes 1 large

Poppyseed filling

  • 160g Poppy seeds
  • 1/2 cup Milk
  • 1 tablespoon Butter
  • 4 tablespoons sugar
  • 3 tablespoons sliced almonds

Cake

  • 1 cup Buttermilk
  • 5 medium pears
  • 2 tablespoons lemon juice
  • 1 cup soft Butter
  • 1 cup sugar
  • 1 teaspoon vanilla essence
  • 1 pinch salt
  • 5 eggs
  • 3 cups flour
  • 1/2 whole wheat flour
  • 2 teaspoons baking powder
  1. Combine milk, sugar and butter in a saucepan and add the poppy seeds. Briefly boil it up. Remove from stove and add the almonds. Let sit for at least 15 minutes.
  2. Grease and flour a spring form pan (10 x 2 1/2 inches)
  3. Peel the pears, cut in four, remove the core and cut into thick dices. Sprinkle with lemon juice.
  4. Preheat oven on 325F
  5. Whisk together butter, vanilla sugar and 1 pinch of salt until mixture is creamy. Add the eggs one by one.
  6. Combine flour and baking powder in large bowl. Alternately stir in the butter/egg mixture, poppyseed mixture and the buttermilk. Finally fold in the pears. Stir gently
  7. Pour into the springform pan. It should bake for 1 hour and 25 minutes in the oven. After 50 minutes cover the cake with aluminum foil and return to the oven. Take out of the oven, make sure it is baked in the middle and let cool.

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