Poppy Seed Bundt Cake with Coconut and Candied Flowers

0
Average: 0 (0 votes)
(0 votes)
Poppy Seed Bundt Cake with Coconut and Candied Flowers
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
2
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
How healthy are the main ingredients?
sugarsaltlemonegg

Preparation steps

1.

Preheat oven to 170°C (approximately 350°F)(convection). Butter two small Bundt cake molds and sprinkle with breadcrumbs.

2.

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.

3.

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.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks