Cherry poppy seed loaf cake

Cherry poppy seed loaf cake


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About this recipe: Fresh cherries are baked into a quick loaf cake moistened with yoghurt and speckled with poppy seeds.

atsirou Île-de-France, France

Makes: 1 loaf cake

  • 120g plain flour
  • 70g spelt flour
  • 2 tablespoons poppy seeds
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 200g natural yoghurt
  • 150g caster sugar
  • 120ml sunflower or olive oil
  • 2 eggs, lightly beaten
  • 275g pitted and halved cherries

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Preheat the oven to 180 C / Gas 4. Grease or line a 900g loaf tin.
  2. Mix together the flours, poppy seeds, baking powder and salt in a large bowl. Make a well in the centre and add the yoghurt, sugar, oil and eggs. Mix together till just combined.
  3. Toss the cherries in a bit of plain flour. Fold 2/3 of the cherries into the cake mixture. Tip into prepared tin, smoothing the top, then top with the remaining 1/3 of cherries.
  4. Bake in the preheated oven for about 1 hour, or till a skewer inserted in the centre comes out clean. Cool in tin before slicing.


Use 190g plain flour instead of plain and spelt, if liked. Frozen cherries can be used; no need to defrost first.

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