Poppy seed marble cake

Name: Poppy seed marble cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 200 g Poppy; 225 ml Milk; 250 g Butter or margarine; 175 g Sugar; 4 Eggs; 1 pinch Salt; 7-10 Tbsp grated zest of 2 untreated lemons; 375 g Flour; 125 g Cornstarch; 1 package Baking Powder; 175 g Icing sugar; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

200 g Poppy
225 ml Milk
250 g Butter or margarine
175 g Sugar
4 Eggs
1 pinch Salt
7-10 Tbsp grated zest of 2 untreated lemons
375 g Flour
125 g Cornstarch
1 package Baking Powder
175 g Icing sugar
4 TABLESPOONS Lemon juice
7-10 Tbsp Fat and breadcrumbs

Directions

1
Grind the poppy seeds and add to 100 ml of boiling milk. Leave to swell for about 10 minutes over a low heat. In the meantime, stir the fat and sugar until frothy, then add the eggs one after the other. Add salt and lemon zest. Mix flour, starch and baking powder. Alternately stir in the remaining milk. Divide the dough into three.
2
Pour 2/3 of the dough into a greased, breadcrumbed ring cake tin (approx. 2 1/2 l capacity). Mix the remaining dough and poppy seed mixture, pour onto the light-coloured dough. Bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 50 minutes, allow to cool slightly, turn out of the mould and allow to cool completely. Stir icing sugar and lemon juice until smooth, pour over the cake and allow to set. Results in about 20 pieces. Serve with whipped vanilla cream. Makes about 20 pieces.