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Cooking
Rolled Cherry Cake with Curd Cheese and Poppy Seeds
· 8 servings
Make the dough
Mix the flour with the sugar and yeast. Add the melted margarine combined with the milk and rum. Knead by hand, or ideally in a stand mixer, until you get a smooth, non-sticky dough. Leave it to rise for an hour in a warm place.
Pit the cherries
While the dough is rising, pit the cherries and prepare the poppy seed filling. It's very simple: mix the poppy seeds with the sugar and pour over lukewarm milk. Add the curd cheese and stir together into a filling.
Roll out the dough and spread with filling
Roll the risen dough into a square, about 50 x 50 cm. Spread the poppy seed and curd cheese filling evenly over the whole surface, then scatter the pitted cherries on top.
Slice the roll
Roll the dough up tightly into a log. Cut it into slices about five centimetres thick (or adjust to the height of your baking tin).
Bake
Grease a deep round cake tin, about 30 cm in diameter, and dust it with fine plain flour. Arrange the dough swirls side by side in the tin. Leave to rise for another twenty minutes. Bake in an oven preheated to 190°C for 45 minutes.
Lemon glaze
Mix icing sugar with lemon juice. Once the cake is baked, drizzle it all over with the lemon glaze. Cut into wedges to serve.