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Poppy Seed Marzipan Cake (D, TNT)
Source: Betty Bossy Magazine
Yield: 1 9"x13" cake

150g butter or margarine
150g sugar
4 yolks
180g sour cream (shamenet chamutsa)
1/2 tbsp. Swiss kirsch (cherry liqueur)
200g frozen marzipan (put the ready-made marzipan in your freezer)
4 egg whites
1 pinch of salt
150g flour
1 tbsp. baking powder
100g poppy seeds (the dark blue ones are the best)

Soften butter or margarine, in a bowl (I used the FP). Add sugar and yolks. Mix well, until you get a pale coloration. Add cream and kirsch.

Shred the marzipan and add it to the mix.

In a clean bowl, whip egg whites at room temperature to stiff peaks with salt.

Mix flour and baking powder, add to the mixture, and then with a spatula fold carefully the egg whites. Add the poppy seeds and place in a cake pan.

Bake for 1 hour in pre-heated oven in "lower middle part" at 180°C. Let cool.

Even that I bake in no-stick pans, I always use parchment paper.

Poster's Notes:
Like the recipe says, the only problem with this cake is that you can not have just one piece of it.... Absolutely irresistible moisty cake, with crunchiness of poppy seeds, surprising sweetness hidden in the marzipan, looks great!!!!!

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A