1

For the batter, cream the butter, then add the sugar and salt. Add the eggs one at a time and continue mixing until the batter is light in colour. Add the lemon zest, juice and crème fraîche. Mix together the flour and baking powder, then briefly fold into the batter until smooth. Pour half of the batter into the prepared tin and smooth out. Mix the rest of the batter with the poppy seeds and rose water or orange juice, then spread over the light-coloured batter and smooth the top.

2

Bake the cake for 50-55 minutes in the lower half of an oven preheated to 160 °C convection (180 °C convention). Test the cake with a skewer, if no crumbs stick to it, remove the cake from the oven and let cool briefly. Remove from the pan and let cool on a cooling rack. Before serving, garnish with icing sugar.

Tips

Covered and refrigerated, the cake keeps for 4-5 days.
The cake can be frozen in slices and defrosted as needed.

Source:

IG Dinkel, Judith Gmür-Stalder