Rübli poppy seed marble cake
easy
120 mins
120 mins
Ingredients
- 1 Carrot (approx. 100 g)
- 250 g soft butter or margarine
- 250 g Sugar
- 7-10 Tbsp Salt
- 5 Eggs (size M)
- 300 g Flour
- 100 g crushed almonds
- 3 TSP Baking Powder
- 75 ml Milk
- 250 g ready-to-bake poppy seed filling
- 25 g Marzipan raw mass
- 1 TABLESPOON Icing sugar + something to dust
- 7-10 Tbsp yellow and red food colouring
- 5 half pistachio kernels
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel, wash and finely grate the carrot. Mix fat, sugar and 1 pinch of salt with the whisk of the hand mixer for 2-3 minutes until creamy. Stir in the eggs one after the other. Mix flour, 50 g almonds and baking powder, alternately stir in with milk
- 2
Cut the dough in half. Stir 50 g almonds and grated carrot into one half. Stir the poppy seed filling into the other half. Place the doughs alternately in a greased and floured box form (approx. 11 x 30 cm; 1 3/4 litre capacity), spoon the dough with the handle of a tablespoon. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour (cover after approx. 40 minutes if necessary)
- 3
Take the cake out of the oven, let it cool down on a cake rack for about 15 minutes, turn out of the tin. Let the cake cool down for about 2 hours. In the meantime, knead the marzipan and 1 tbsp. icing sugar, colour orange with food colouring
- 4
Form 5 carrots from the marzipan, put 1/2 pistachio as "carrot green" into each. Dust the cake with icing sugar, decorate with marzipan carrots
- 5
Preparation time approx. 2 hours. waiting time approx. 2 1/2 hours
- 6
Picture 03: without marzipan carrots!
Nutrition Facts
300 kcal
31 g
17 g
6 g
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