Poppy Seed Buckwheat Cake With Fresh Red Currants

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Juls' Kitchen


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250 g soft butter (plus a bit more for the pan)

5 room temperature medium or large organic eggs

200 g of caster sugar

100 g of fresh cream

grated zest of 1 organic lemon

scraped seed of 1 vanilla pod

100 g of ground poppy seeds

200 g of buckwheat flour (plus a bit more for the pan)

2 tablespoons of baking powder

100 g of butter

175 g of icing sugar

grated zest of 1/2 organic lemon

a few tablespoons of cherry/strawberry/wild berries syrup

icing sugar for dusting

200 g of fresh red currants

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