Marbled Poppy Bundt Cake
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(0 votes)
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)
(Percentage of daily recommendation)
more nutritional values
1 slice contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 268 kcal | (13 %) | ||
| Protein | 7.2 g | (7 %) | ||
| Fat | 15.7 g | (14 %) | ||
| Carbohydrates | 24 g | (16 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
16
- For the filling
- 1 packet Poppy seed filling (250 grams)
- 1 egg
- 1 packet Rum extract
- 1 Apple
- 50 grams chopped Hazelnuts
- For the cake
- 150 milliliters milk
- 100 milliliters vegetable oil
- 125 grams sugar
- 1 packet Vanilla sugar
- 300 grams Pastry flour
- 1 packet Baking powder
- For dusting
- powdered sugar
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.
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