Poppy pie with cherries
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 288.1
- Total Fat: 16.6 g
- Cholesterol: 25.8 mg
- Sodium: 169.7 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 2.2 g
- Protein: 6.5 g
View full nutritional breakdown of Poppy pie with cherries calories by ingredient
Introduction
I made this poppy seed pie according to the home pastry book, in which I used less sugar and replaced a part of butter with the coconut oil. It has quite a lot of fat, however, it makes the cake light and very tasty. See more recipes at http://danieladanaphotographer.blogspot.sk/ I made this poppy seed pie according to the home pastry book, in which I used less sugar and replaced a part of butter with the coconut oil. It has quite a lot of fat, however, it makes the cake light and very tasty. See more recipes at http://danieladanaphotographer.blogspot.sk
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Number of Servings: 14
Ingredients
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Ingredients:
250 g sifted all purpose flour •
100 g white granulated sugar
1 vanilla sugar
1 egg
150 ml milk
80 g butter
80 g coconut oil
1 tsp baking soda
½ tsp cinnamon
2 tbsp rum
Grease for baking form
Filling:
150 g ground poppy seeds
50 g granulated sugar
120 ml milk
1 tsp cinnamon
2 tbsp rum
400 g pitted sour cherries (canning or fresh)
Directions
1. Mix butter with sugar, add egg yolk
2. Alternately add the solid ingredients and milk, then rum and finally beaten whites.
3. Smear the dough into the cake mould with a diameter of 28 cm with a decorative border, greased and floured
4. Boil milk with sugar and ground poppy seeds, allow cooling and taste with cinnamon and rum
5. Make a grid on the dough with the filling using the pastry bag, fill vacancies with cherries
6. Bake in a preheated oven at 170 ° C for about 40 minutes
Serving Size: 14 2-inch pieces
Number of Servings: 14
Recipe submitted by SparkPeople user SWEETLAAB.
2. Alternately add the solid ingredients and milk, then rum and finally beaten whites.
3. Smear the dough into the cake mould with a diameter of 28 cm with a decorative border, greased and floured
4. Boil milk with sugar and ground poppy seeds, allow cooling and taste with cinnamon and rum
5. Make a grid on the dough with the filling using the pastry bag, fill vacancies with cherries
6. Bake in a preheated oven at 170 ° C for about 40 minutes
Serving Size: 14 2-inch pieces
Number of Servings: 14
Recipe submitted by SparkPeople user SWEETLAAB.