Peach Cake with Poppy Seeds: Blissful Flavor in Every Slice

This Peach cake with poppy seeds features juicy peaches and a creamy quark filling, making it a delightful dessert for any occasion.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 8 slices

Course: Desserts

Cuisine: German

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Biscuit Base

2 cups Cake flour ensures a light and airy texture
1/2 cup Butter or coconut oil for dairy-free option
1 cup Sugar consider using less or agave syrup
3 large Eggs or applesauce for vegan version
2 teaspoons Baking powder acts as a leavening agent

Filling

1 cup Quark (curd cheese) or Greek yogurt or ricotta
1/4 cup Ground poppy seeds can be replaced with ground almonds

Topping

3 large Fresh peaches or canned peaches as a substitute

Equipment

mixing bowl
cake pan
Oven

Method

Preparation

Preheat your oven to 180°C (350°F) and grease your cake pan.
In a mixing bowl, combine softened butter and sugar, beating until creamy. Add eggs one at a time, incorporating each fully.
Gradually sift in cake flour and baking powder, mixing until smooth.
Pour the biscuit mixture into your greased cake pan and bake for 30 minutes or until golden.
While the base cools, mix quark, sugar, and ground poppy seeds until smooth.
Slice fresh peaches and layer over the cooled quark filling.
Return the assembled cake to the oven and bake for an additional 10-15 minutes until firm and golden.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 10mgCalcium: 10mgIron: 5mg

Notes

Cover the cake with plastic wrap to retain moisture. Chill overnight for enhanced flavors and serve with whipped cream if desired.

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