Super Moist Poppy Seed Marble Cake
A combination of ground poppy seeds (lots of them) and marzipan mixed with kirschwasser makes this poppy seed marble cake extra moist and extra delicious.
Kochutensilien
- Loaf pan, approx. 18x7 cm, larger pan can be used
Zutaten
- 120 g plain soy yoghurt, room temperature
- 180 ml canola oil
- 200 g sugar
- 240 ml soy milk
- ½ tsp ground vanilla
- 1 tsp lemon zest
- 300 g all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 100 g marzipan, finely chopped
- 3 tbsp kirschwasser
- 100 g ground poppy seeds
- 150 g powdered sugar
- 3½ tbsp lemon juice
Anleitungen
- Line a loaf pan (18x7 cm) with parchment paper and preheat the oven to 180°C.
- In a small bowl, combine chopped marzipan and kirschwasser.
- Mash with a fork until the kirsch is incorporated and the mixture is smooth. Set aside.
- In a bowl, combine yoghurt, oil, sugar, milk, vanilla, and lemon zest.
- Add flour, baking powder, and salt. Mix until combined.
- Divide dough and add poppy seeds to one half, marzipan mixture to the other half.
- Pour half of the marzipan batter into the cake pan, top with half of the poppy seed batter and repeat.
- Use a long toothpick or a fork to draw a marbled pattern into the dough.
- Bake for 75 minutes or until an inserted toothpick comes out clean. If the top of the cake gets to dark, place a piece of aluminum foil in top. This keeps the cake from browning more.
- Remove from pan and let cool completely.
- Mix powdered sugar and lemon juice and pour the glaze on top of the cake.
- Serve once the glaze has dried.
- To keep it fresh, store leftover cake in an airtight container or a sealed plastic bag.