Bundt cake with poppy seeds and chocolate

Name: Bundt cake with poppy seeds and chocolate
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 125 g ground poppy seed; 1/4 l Milk; 7-10 Tbsp peel of 1 untreated lemon; 1 package Rum-back; 250 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 6 eggs (size M); 500 g Flour; 1 package Baking Powder; 1 (100 g) Cream-Mocha chocolate bar; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Icing sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

125 g ground poppy seed
1/4 l Milk
7-10 Tbsp peel of 1 untreated lemon
1 package Rum-back
250 g Butter or margarine
200 g Sugar
1 pinch Salt
1 package Vanillin sugar
6 eggs (size M)
500 g Flour
1 package Baking Powder
1 (100 g) Cream-Mocha chocolate bar
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Icing sugar

Directions

1
Bring the poppy seeds and milk to the boil and allow to swell over a low heat until a thick mash is formed. Stir in lemon zest and rum. Let the poppy seeds cool down. Stir the fat, sugar and vanilla sugar until creamy.
2
Stir in the eggs one by one. Mix flour and baking powder and gradually stir into the fat foam mixture. Finely dice the chocolate. Stir poppy seed mixture into 1/3 of the dough. Add the chocolate pieces to the rest of the dough.
3
Grease a ring cake tin (2 litres capacity) and sprinkle with breadcrumbs. Put the dough with the chocolate into the mould. Then add the poppy seed dough. Pull through with a fork (marble).
4
Bake in the preheated oven (electric: 175 ° C/ gas: level 2) for 60-70 minutes. Remove the cake and let it cool down a little. Turn out onto a cake rack and let it cool down. Serve dusted with icing sugar.
5
Results in about 16 pieces.