Its time I tacked a marble cake. I have always been interested in making one and though the typical chocolate vanilla one appealed to me, poppy seeds were my little project this week. So marmorierter mohnkuchen – which is German for marbled poppy-seed cake, topped my list. And why shouldn’t it?
Marbled poppy-seed cake baked in a tall gugelhupf pan leads to towering slices of impressively marbled cake. With a light crumb and soft internal texture it is perfect for any nagging three thirty-itis! Given I had recently made another poppy-seed creation I wanted to use the rest of the poppy seeds while they were still fresh.
Given that marbled poppy-seed cake is so quick and easy to make, ill keep this post as short and simple as possible. For your ground poppy seeds in the ingredients, see my post Mohnzopf Braid (poppy seed braid) for instructions on how to grind poppy-seeds.
When baking your marbled poppy-seed cake, please for the love of cake, prepare your cake pan properly. You would hate to get this baby cooking, smell it, get it out of the oven and turn it out… only to find it has stuck to the pan. For instructions on how to grease your bundt or gugelhupf pan check out my How to Prepare a Bundt Pan page. It’s no secret but the more butter the better. If you are using a bundt pan, and not a gugelhupf pan as specified, just remember that the baking time will need to be reduced. Start checking the cake about 15 minutes early, using a skewer to see if it comes out clean.
Recipe from: Luisa Weiss’ Classic German Baking 2017
Marbled Poppy-Seed Cake Recipe
Marbled Poppyseed Cake
Visually stunning with towering wedges of black marbled vanilla cake, this marbled poppyseed cake will feed the many.
- POPPYSEED FILLING
- 120ml milk
- 125g ground poppyseeds
- 100g caster sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- CAKE BATTER
- 250g unsalted high fat butter
- 200g caster sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 450g plain flour
- 40g cornflour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 160ml milk
- Step 1 Preheat oven to 180°C. Prepare gugelhupf pan, brushing with butter liberally and dusting with flour.
- Step 2 Heat milk until just boiling. In a bowl, mix the ground poppyseeds with the milk. Stir in sugar, vanilla and almond extracts. Set aside.
- Step 3 In a stand mixer, beat the butter and sugar together until light and fluffy (a few minutes). Scrape down the sides.
- Step 4 Beat in the eggs, one at a time. Add vanilla extract.
- Step 5 In a separate bowl, whisk together all of the dry ingredients.
- Step 6 With the mixer on low speed, add one third of the flour mixture and mix until combined. Follow with one third of the milk mixture and then repeat the process. Finish with the last third of the milk.
- Step 7 Mix in one third of the cake batter into the poppyseed mix until it is well combined.
- Step 8 With the remaining plain cake batter pour one third into the cake pan. Top with all of the poppyseed batter. Finish with the remaining plain batter.
- Step 9 To marble the batters: Using a palette knife, dip into the batter closest to the inside edge, reaching the bottom before turning the knife sideways pushing the tip towards the outer edge (so across the length of this side of the ring). Drag the knife in an infinity motion (a figure 8 on its side) up and down the depth of the pan and lifting it slightly out of the mixture before delving back in until you come to the base. Repeat this motion, moving around the pan until you have marbled the entire pan.
- Step 10 Bake for 1 hour or until a skewer comes out clean. If you are using a bundt pan, start checking the cake at 45 minutes duration.
- Step 11 Place the pan on a rack to cool for 30 minutes before turning the cake out to cool completely.
- Step 12 Dust with icing sugar if preferred and serve