Seeded Sponge Squares
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
25
- Ingredients
- 2 ½ cups Apricot (halved, canned)
- 2 cups Morello cherry (out of the jar)
- 1 ⅛ cups butter (softened)
- ⅔ cup sugar
- 6 eggs
- ⅜ cup Buttermilk
- 1 ½ cups Poppy seeds
- 2 cups flour
- ½ cup Corn starch
- 1 tsp Baking powder
- ½ cup sliced almonds
- ⅔ cup powdered sugar (for dusting)
Preparation steps
1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6. Drain the apricots and cherries in a sieve.
2.
Using the whisk attachment of an electric hand mixer, beat together the softened butter with the sugar until thick and creamy. Add the eggs one at a time, whisking well between additions. Mix in the buttermilk and the poppy seeds.
3.
Sift together the flour, cornstarch and baking powder; add to the batter and fold through.
4.
Put the poppy seed batter into a 23 cm | 8" square baking tray which has been lined with parchment paper. Arrange the fruit on top. Sprinkle with the flaked almonds. Bake the cake for 30 to 40 minutes on the middle rack (use the toothpick test to check for doneness!). Remove from the oven and allow to cool.
5.
Using a fine sieve, dust with powdered sugar. Serve.
