Marbled Poppy Seed Cake and a Riddle

The next time somebody asks you the “How do you get your calcium?” question, you should probably say: “Poppy seed cake!”. Poppy seeds are an excellent source of calcium and they are absolutely wonderful in a cake, especially when added by the cup and not by the tablespoon.

Since there are so many different German recipes for poppy seed cake, I decided to go for a very simple yet absolutely delicious loaf pan marble cake. It is so moist, tender, and fluffy that every non-vegan will think you spent hours and hours in your kitchen creaming together tons of eggs and butter or whipping up a mountain of egg whites. And only you will know that all you did was whisk together some basic ingredients and sneak in some Kirsch-infused marzipan.

A slice of fresh poppy seed cake.

Marbled Poppy Seed Cake (makes 1 10 inch loaf cake)

Have ready a greased and floured 26 cm (10 inch) loaf pan. Preheat oven to 180°C (350°F).

For the cake:

120 g (1/2 cup) plain soy yoghurt
180 ml (3/4 cup) neutral tasting vegetable oil
200 g (1 cup) sugar
240 ml (1 cup) non-dairy milk (I used spelt milk)
2 teaspoons vanilla extract
100 g poppy seeds (3.5 oz or 3/4 cup)
100 g (3.5 oz) marzipan
2 tablespoons Kirsch (or soy milk)
120 g (1 cup) whole wheat flour
180 g ( 1 1/2 cups) all-purpose flour
2 tablespoons chickpea flour (or soy flour)
1 tablespoon baking powder
1/2 teaspoon salt

In a large bowl whisk together yoghurt, oil, sugar, milk and vanilla.

Coarsely grind the poppy seeds and set aside. (I used my coffee grinder, but not every coffee grinder will grind poppy seeds. Check the manual or use a spice grinder, food processor, or mortar and pestle instead.)

Chop the marzipan and, using a fork, mash together with Kirsch until smooth. Set aside.

Add flours, baking powder, and salt to the batter and whisk until no lumps remain. Take care not to overmix the batter.

Divide the batter equally between two large bowls. Add poppy seeds to one batter and marzipan to the other. Stir both batters until well combined. Again, take care not to overmix. (the poppy seed batter should be smooth, but if a few marzipan lumps reamin in the other, that’s fine.)

Pour half of the marzipan batter into your loaf pan. Pour half of the poppy seed batter over it. Repeat with the remaining batter. Use a skewer to create a marbled effect by swirling it around the mixture in the pan. Bake the cake for 75 minutes, or until a toothpick inserted comes out clean. If the cake gets too dark at the top, cover it with aluminium foil to prevent further browning or burning.

We served this cake without frosting. If you feel like your cake shouldn’t go naked like that, a cinnamon icing is the traditional choice for this cake. Combine 200 g (1 cup) of powdered sugar with 1/4 to 1/2 teaspoon of cinnamon and 2-3 tablespoons of lemon juice or soy milk to make the icing. Pour over the cake.

Oh and here’s the riddle. What did we find in the grocery store?


45 thoughts on “Marbled Poppy Seed Cake and a Riddle

  1. I searched for that marzipan poppy seed cake long time and this one came out very delicious!!

    Can’t get enough of it. Next time I will mix everything into one batter since the marzipan-side doesn’t taste that special to me. OR I will mix it with some nougat.

    Thank you very much!

  2. Hi,
    I love this cake! My only problem is that I don’t like marzipan. Do you think I can just leave the marzipan out? Or do you have any ideas for a substitute?
    Thanks sooo much in advance!

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  4. Made this cake for Easter and it was delicious! I think it was even better the next day. Thanks for the wonderful recipe.

  5. ah ha ga! i remember that “trouble with tribbles” episode of star trek from when i was little. yay! i have no idea what that is, Mihl – but i do know that your marbled poppy seed cake = awesome!!!!

  6. I didn’t know poppy seeds were a good source of calcium… And I wouldn’t have thought about grinding these seeds, so small they already are (we’re not very used to them in France). The color effect is very nice… And I’ve got all the ingredients at home, so why not giving it a try. It would be a nice change to the traditional chocolate-vanilla Marbled cake! Thanks for the recipe.
    About the strange ingredient, I would say a kind of fresh seaweed… Coral Seaweed? I’ve never seen it fresh though. And why not a Monkey Mushroom, which I’ve never seen fresh too?

  7. OMG this looks amazing. I will have to deglutenize it, but I have a pretty good GF marble cake recipe to use as a base…I can’t wait. And the last time I bought poppyseeds at the Reformhaus, they told me they could grind them for me if I ever needed. Guess I need. :-)

    Oh, and I second the mushroom ides, but what a weird mushroom! If it’s edible, can’t wait to hear how it tastes…

  8. That Poppy Seed Cake looks AMAZING mihl! I’m loving the addition of kirsch infused marzipan!
    Mmmmm yeah….
    I have no idea what that ferby thing is though, I have never seen anything like that before in my life. I’m guessing it’s some sort of Funghi?

  9. Oh, I love poppy seeds! This looks great.

    And… yeah, I have no idea what that is. I’m going to second the tribble guess! :)

  10. You had me right at the beginning with “marbled poppy seed cake”, but “Kirsch-infused marzipan” definitely sealed the deal! That cake sounds amazing! If I can’t find a 10″ loaf pan, what would you suggest as an alternative?

    As for the riddle, you have me puzzled…

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