Poppyseed Fruit Cake
Poppyseed Fruit Cake is a recipe with fresh ingredients from the fruit cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g apricots (halved, canned)
- 350 g blackcurrants (from jar)
- 250 g butter (softened)
- 150 g sugar
- 6 Eggs
- 100 ml Buttermilk
- 250 g poppyseed flour
- 300 g flour
- 75 g cornstarch
- 1 tsp Baking powder
- 50 g almond slivers
- powdered sugar (for dusting)
Instructions
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1.
Preheat the oven to 200 °C (top and bottom heat). Drain the apricots and blackcurrants in a sieve. Line a baking tray with parchment paper.
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2.
Beat the softened butter with the sugar in a bowl using hand mixer beaters until light and creamy. Add the eggs one at a time, folding them in to create a fluffy mixture. Stir in the buttermilk and poppyseed flour. Mix the flour, cornstarch and baking powder together and fold into the batter.
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3.
Spread the batter onto a parchment-lined tray. Distribute the drained fruit over it and sprinkle almond slivers on top. Bake on the middle rack for 30–40 minutes (check with a skewer). Remove from oven and cool. Dust with powdered sugar before serving.
