Marbled Bundt Cake With Poppy Seeds Recipe

Name: Marbled Bundt Cake With Poppy Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 oz almond paste, grated; 3 oz dark chocolate, coarsely chopped; 1 1/4 cup soft butter or margarine; 3/4 cup sugar; 1 tsp vanilla extract; 5 None eggs; 1 3/4 cups all purpose flour; 1 tsp baking powder; 2/3 cup milk; 5-6 tsp poppy seeds, ground; 7 oz white chocolate, coarsely chopped; 1 tbsp coconut oil; 1 tbsp poppy seeds

Servings: persons

3 1/2 oz almond paste, grated
3 oz dark chocolate, coarsely chopped
1 1/4 cup soft butter or margarine
3/4 cup sugar
1 tsp vanilla extract
5 None eggs
1 3/4 cups all purpose flour
1 tsp baking powder
2/3 cup milk
5-6 tsp poppy seeds, ground
7 oz white chocolate, coarsely chopped
1 tbsp coconut oil
1 tbsp poppy seeds

1
Preheat the oven to 325u00b0F. Melt the dark chocolate in a heat proof bowl over simmering water, remove from the heat. Beat the butter, sugar and vanilla extract until creamy. Gradually stir in the eggs. Sift the flour with the baking powder. Alternate adding the milk and flour in 3 batches to the butter mixture, stirring well after each addition. Divide the cake mixture into 3. Stir the ground poppy seeds into one third, the almond paste into another and the chocolate into the last third.
2
Grease and flour a 9 inch diameter Bundt pan and fill it first with the poppy seed mixture, followed by the almond paste and chocolate mixtures at the same time to fill the pan. Bake the cake for 55-65 mins.
3
Take the cake out of the oven and let it rest for about 10 mins in the pan. Turn it out onto a wire rack and let it cool down.
4
Melt the white chocolate in a heat proof bowl over simmering water and mix it with the coconut oil. Let it cool slightly and spread it over the cake. Sprinkle it with poppy seeds and leave the chocolate to set before serving.

1616

kcal

Calories

110

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/2 oz almond paste, grated, 3 oz dark chocolate, coarsely chopped, 1 1/4 cup soft butter or margarine, 3/4 cup sugar, and more.

Yes, Marbled Bundt Cake With Poppy Seeds falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Marbled Bundt Cake With Poppy Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions