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Poppyseed cherry pie

Vorbereitungszeit30 Minuten
Gesamtzeit1 Stunde 5 Minuten
Gericht: Dessert
Keyword: cake, Kuchen, Pies, süßes, sweet, vegan
Author: Daniela Haller

Kochutensilien

  • cake pan diameter 20cm

Zutaten

  • 150 g spelt flour/flour
  • 50 g shredded nuts
  • 50 g cane sugar
  • 1/2 pkg vanilla sugar
  • 85 g margerine
  • 1 pinch salt
  • 20 ml cold water
  • 1/2 tsp each cinnamon, clove powder, ginger powder

filling:

  • 150 ml vegetable milk
  • 100 g poppy seeds
  • 1 tsp vanilla powder
  • 1 tsp linseed flour
  • 1/2 tsp grated tonka bean ( optional )
  • 20 g cherries
  • 3 tbsp fruitjam

Anleitungen

crust:

  • Mix nuts, flour, sugar, salt, water and the spices in a large bowl.
  • Cut the cold margarine into pieces and knead into the dry ingredients with your hands. Or with the help of a food processor.
  • Wrap the dough in plastic wrap and store in the refrigerator.
  • While the dough is in the fridge, you can already grease the cake pan with a little margarine.
  • Preheat the oven to 180C upper-lower heat.

filling:

  • In a small saucepan, heat the milk and sugar.
  • Stir the poppy seeds and the linseed flour briskly into the milk.
  • Bring the poppy seed mixture briefly to the boil and add 1 tablespoon of rum if necessary.
  • Let cool briefly and in the meantime roll out 3/4 of the shortcrust mixture and lift it into the cake tin.
  • Press well up the edge with your fingers.
  • Spread the fruit spread evenly on the cake base.
  • Top the cake with the cherries.
  • And now add the poppyseed filling on den cherries filling.
  • Roll out the rest of the pastry and place as a lid on the cake.
  • With the back of a fork, make a pattern around the edge and prick the cake several times.
  • Bake at 180 degrees for about 35-40 minutes.
  • Decorate with fresh cherries.