Poppy seed cake with redcurrants from Fruit: Recipes that Celebrate Nature (page 83) by Bernadette Wörndl

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on July 31, 2018

    Amazing cake, but not nice to look at. It‘s probably not possible to add more poppyseeds to a cake, perfect for poppysees lovers! The tartness of the redcurrants goes really well with the sweetness of the cake. Baking time was a little bit more than an hour, and not the 35-40 minutes stated in the recipe. Will also try with other tart fruit.

  • Astrid5555 on June 11, 2017

    Soooo gut, sieht zwar pothässlich aus, aber schmeckt unglaublich. Mehr Mohn im Kuchen geht gar nicht, perfekt für Mohnliebhaber. Die Ribiseln sind ein super Kontrast zur Süße des Kuchens. Backzeit bei mir knapp über eine Stunde und nicht 35-45 Minuten wie im Rezept angegeben. Werde ich auch mit anderen Früchten versuchen.

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