Marbled Poppy Bundt Cake

0
Average: 0 (0 votes)
(0 votes)
Marbled Poppy Bundt Cake
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
268
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
1 slice contains
(Percentage of daily recommendation)
Calories268 kcal(13 %)
Protein7.2 g(7 %)
Fat15.7 g(14 %)
Carbohydrates24 g(16 %)

Ingredients

for
16
For the filling
1 packet
Poppyseed filling (250 grams)
1
1 packet
1
50 grams
chopped Hazelnuts
For the cake
150 milliliters
100 milliliters
125 grams
1 packet
300 grams
1 packet
For dusting

Preparation steps

1.

For the filling, mix the poppy seeds with egg and rum flavoring. Peel, quarter and grate the apple coarsely. Stir together with the hazelnuts and poppy seeds.

2.

For the cake, mix together the milk, oil, sugar and vanilla sugar. Stir together the flour and baking powder, stir into the wet ingredients until smooth. Grease a bundt cake pan that is 22 cm (approximately 8 1/2 inches) in diameter. Pour the batter alternately with the poppy mixture into the pan. Bake in an oven preheated to 175°C (gas mark 2-3, fan: 160 degrees) (approximately 350°F) for 50 to 55 minutes.

3.

Allow the cake to cool for 10 minutes in the pan, then unmold and let cool on a wire rack. Serve dusted with powdered sugar.