This poppy seed marzipan marble cake is a very aromatic, super juicy cake that also lasts for a long time. On the one hand, this is due to the ground poppy seed and on the other hand due to the marzipan-cherry-mixture. This also gives the cake a great aroma.
The recipe for this marble cake is not new, like the previous one. I dug it out of the archive because someone asked about it very nicely. Every time I am asked about an old recipe, it totally knocked me over. Especially at a time that we perceive as very fast -moving and in which so many new impressions on the Internet pound every day, I find it remarkable that people remember my blog that are ten to twelve years old.
In any case, I was very happy to bake this poppy marzipan marble cake again. He is really exceptionally tasty. I also love every pastry with poppy seeds on the many Poppy recipes can surely see on my blog. I also think it’s great how much inspiration you can get from Eastern European cuisine. Again and again I ask Polish or Czech acquaintances, for example Frigate or Poppy seed cake out of.
The special and German, Austrian or Eastern European poppy seed biscuits are certainly that it decisively contributes to a juicy consistency. For this, the poppy seed is not only mixed, but often also mixed with other ingredients. Both ground poppy seeds and poppies (poppy seedback, poppy seedfix) can be bought in the supermarket. For this poppy seed marzipan marble cake, however, only ground poppies are needed, which is then mixed with half of the dough. I personally like to grasp the seeds fresh and use a small spice and coffee grinder that is also suitable for oil seeds.
I used a relatively small box shape for this recipe. It is 18 cm long and 7 cm wide. So the cake becomes nice and high. M can of course also use a normal, 30 cm long box shape. The cake then becomes a little lower and you may have to adjust the baking time. In this recipe, the cherry water contributes very to the complex taste of the cake, I would not leave it out. If you want to do it anyway: mix the Marzopan with 3 tablespoons of soy milk.
This cake is still juicy after a few days and you can keep it very well. Due to the many aromatic ingredients, it gains taste every day. However, this also makes it more difficult to resist him every day.
Juicy poppy marzipan marble cake
Aromatic and juicy, vegan poppy marzipan marble cake with glaze.
Portions 10 Piece
Ingredients
- 120 g Soy yogurt, nature
- 180 ml neutral food oil
- 200 g Zucker
- 240 ml Soy milk
- ½ TL ground vanilla
- 1 TL grated lemon peel
- 300 g Flour
- 1 HE baking powder
- ½ TL Salt
- 100 g Marzipan, finely chopped
- 3 HE Cherry water
- 100 g ground poppy seeds
- 150 g Icing sugar
- 3½ HE Lemon juice
Instructions
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Line the box with baking paper and preheat the oven to 180 ° C.
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Mix the marzipan and cherry water in a small bowl with a fork to a smooth mass.
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Mix yogurt, oil, sugar, milk, vanilla and lemon zest in another bowl.
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Add flour, baking powder and salt.
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Divide the dough into two portions. Mixing the marzipan on the one hand and popping the poppy seed to the other.
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Pour half of the marzipan dough into the box shape, give half of the poppy dough over it, then again marzipan and poppy dough.
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Pull a fork or a stick through the dough several times so that a marble pattern is created.
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Bake the dough for about 75 minutes, or until a sticker sticks in it comes out cleanly. If the surface becomes too dark during the baking process, lay a piece of aluminum foil over it.
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Let it cool and then prepare glaze:
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Mix the icing sugar and lemon juice and pour over the cake.
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Let the glaze dry and serve the cake.
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He keeps it very well packed up to a week.