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Categories:
almond paste chocolate butter sugar vanilla eggs flour baking powder milk poppy seeds white chocolate coconut oil poppy seeds
Viewed: 17 - Published at: 8 years agoIngredients
- 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
Method
- Preheat the oven to 325°F. 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.
- 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.
- 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.
- 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.
