Poppy Seed Cake With Sour Cherry

Summer Dessert without Flour

 One of our lectures in the food therapy course in Vienna made me think more about wheat flour. We don’t use that much wheat flour, and keep other flours – such us buckwheat, rice, corn as well –, but I had to realize that wheat flour is everywhere.   William Davis Wheat Belly has pointed out some minor issues which are logical and obvious, but we don’t really realize them. We take wheat flour so naturally as part of our lives that we don’ really notice its presence everywhere around us.

Davis’s argumentation about the mass production of wheat is very convincing, and the effects are more far-reaching than we could think of. That is what made us try a wheat-free life. The effect of this decision was visible after the first week, but we would like to try a little longer to make statements about it. Davis’s book is very convincing and reasonable, but with his ultimate conclusions – all grains should be avoided to live a healthy life – I cannot agree. His solution is probably very helpful for many people with different health issues, but for sure it’s not the ultimate answer for everyone…

Here comes a delightful wheat-free cake with poppy seeds and sour cherries, for summer with yoghurt-cream on the top. It is very easy and quick to make.

All the ingredients are good for strengthening the body’s yin: the poppy seeds are good for the bones and kidneys, the sour cherries for the blood, the eggs strengthen the life energy (Jing),while cream is helpful for all the thin people who tend to be tired and exhausted.

The cake can be varied with all different kinds of ingredients: instead of sour cherry you can use other kinds of fruits (it is probably very good with raspberry or redcurrant), instead of cream you can use fruit jelly or jam, fruit cream, or anything else you find in the kitchen. Try the poppy seed cake in different forms!

Poppy Seed Cake With Sour Cherry

(for a 24 cm spring form/10 pieces)

  • 5 eggs, white and yolks separated
  • 150 g xilit (or any other kind of sugar)
  • seeds of 1 vanilla bean
  • grated zest of 1 (organic) lemon
  • 150 g poppy seeds, ground
  • 100 ml oil (neutral in taste, like olive, grape seed or poppy seed) or 100 g melted butter
  • 150 g sour cherry, pitted

For decoration and serving:

  • 300 ml heavy cream
  • 150 ml yoghurt
  • 10 pieces of sour cherry
  1. Pre-heat the oven to 200 °C.
  2. Stir the egg yolks and the sugar until the sugar is melted, then add the vanilla, the lemon zest and the ground poppy seeds to it.
  3. Pour the oil or butter into it, and stir.
  4. Beat up the egg white, and combine it with the other ingredients.
  5. Pour the mixture into a spring form which is lined with baking sheet.
  6. Throw the sour cherry nicely arranged over it.
  7. Put it into the warm oven, and bake it for ca. 20-25 minutes.
  8. As long as the cake is in the oven, make the yoghurt-cream: combine the yoghurt and the cream and beat it or pour it into a cream whipper.
  9. Serve the cake slices with the yoghurt-cream and a piece of sour-cherry.