Poppy Seed – Marble Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g marzipan (raw mixture)
- 250 g butter or mararine, soft
- 200 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 6 medium egg (s)
- 500g flour
- 1 packet baking powder
- 150 ml milk
- 200 g poppy seeds, round
- 2 tablespoon powdered sugar
- some fat for the shape
- some flour for the mold
Print Recipe
Pin Recipe Instructions
- Grate the marzipan. Put the soft butter or margarine, sugar, vanilla sugar, marzipan and salt in a bowl and stir until foamy. Stir in eggs one at a time. Mix flour with baking powder, add alternately with 75 ml milk.
- Halve the dough. Then stir in the poppy seeds and the remaining 75 ml of milk under one half.
- Grease the 2.5 liter bundt cake tin well and sprinkle with flour. First pour in the light, then the dark dough. Mix gently with a fork and smooth the dough in the pan.
- Bake the cake in a preheated oven (electric stove: 175 ° C, convection: 150 ° C) for about 1 - 1 1/4 hours.
- Then let the cake rest for about 10 minutes, turn it out onto a rack and let it cool down. Sprinkle with powdered sugar.
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