Marbled Bundt Cake with Poppy Seeds
- butter (for the mold)
- Pastry flour (for the mold)
- 250 grams room temperature butter
- 200 grams sugar
- 1 tablespoon Vanilla sugar
- 1 pinch salt
- 1 generous pinch untreated lemon zest
- 4 eggs
- 400 grams Pastry flour
- 100 grams cornstarch
- 1 teaspoon Baking powder
- 150 milliliters milk
- 30 grams cocoa powder
- 150 grams Poppy seed filling (poppy seed paste)
- powdered sugar (for dusting)
Preheat oven to 180°C(approximately 350°F). Grease cake pan with butter and dust with flour.
Stir the butter until creamy and sprinkle in the sugar. Gradually mix in vanilla sugar, lemon zest and eggs and season with salt. Sift together flour, baking powder and corn starch. Stir this into egg-butter mixture, alternating with the milk, until a smooth, heavy dough is formed.
Divide the dough into thirds and place into different bowls. Mix cocoa powder into one bowl, adding a little milk if dough becomes too thick. Mix poppy seed paste into second bowl.
Fill chocolate dough into cake pan and make a well in the center with a spoon. Spread the unmixed dough (from third bowl) on top and form another well. Fill well with poppy seed dough and smooth out.
Bake in preheated oven about 50 minutes until done (toothpick test). Remove from oven, allow to cool slightly and topple from the mold. Allow to cool down completely.
Serve dusted with powdered sugar.