Marbleized poppy-seed cake (Marmorierter Mohnkuchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 74) by Luisa Weiss

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Notes about this recipe

  • LouiseQuasiChef on November 18, 2017

    I used a Vitamix to chop up a hefty quantity of poppy seeds per instructions. I like the: blend with hot milk, sugar, vanilla and almond extracts to give the poppy seeds a sweet, alluring taste. One word of caution for me next time and perhaps others: don't do like I did and overdo the mixing-batter-with-poppy seeds and first layer in the pan so that there's very little unadulterated batter left at the end to try to make a layer with over the poppy seeds! Also, my batter was too dry and I added more milk. Because I only had 1 stick of high fat butter, I substituted some heavy cream for some milk to up the butterfat(!) and maybe that caused the thickening of the batter? Anyway, I sampled when warm and it was very delicious. A dry, plain cake, just like I like for tea!

  • Astrid5555 on November 05, 2017

    As always, split family opinions when it comes to poppyseed cakes. Older son and I really, really looove poppyseeds, while younger son and husband do not like it at all. None the less, from time to time, we get our poppyseed treat and just share it with the neighbours. The cake was a little on the dry side, but I slightly overbaked it in my dark Gugelhupf pan. Very authentic, just like my Grandma used to make!

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