Poppy Seed Bundt Cake with Coconut and Candied Flowers
Ingredients
- For the dough
- 250 grams butter
- 150 grams sugar
- 1 pinch salt
- ½ lemon (untreated)
- 4 eggs
- 400 grams Pastry flour
- 1 pkg Baking powder
- 250 grams Poppy seed filling (poppy seed paste)
- 1 Tbsp Rose water
- 1 Tbsp Coconut liqueur
- 100 milliliters milk
- butter (for the mold)
- breadcrumbs (for the mold)
- For the glaze
- 200 grams powdered sugar
- 1 Tbsp Rose water
- 1 Tbsp Coconut liqueur
- coconut chip (shredded)
- candied Rose petal
- candied Silver bead
Preparation steps
Preheat oven to 170°C (approximately 350°F)(convection). Butter two small Bundt cake molds and sprinkle with breadcrumbs.
For the dough, stir the butter until creamy. Gradually stir in sugar, lemon zest and eggs and season with salt. Combine flour with baking powder, sift and stir into the egg mix. Stir in the poppy-back and divide dough into two halves. Add the coconut liqueur to one half of the dough, the rosewater to the other half. Add milk to each half as needed to form a smooth dough. Put each half of the dough into a mold and smooth out. Bake cakes until golden brown, about 35 minutes. Allow molds to cool slightly, then topple onto a wire cake rack and allow to cool completely.
For the glaze, divide the sifted powdered sugar into two halves. Whisk together one half with rose water, the other with coconut liqueur. Apply glaze to each Bundt matching the flavors. Sprinkle shredded coconut onto still soft coconut glaze. Decorate rose water Bundt with candied rose petals and silver beads.
