Poppy Seed Marbled Cake

The perfect Austrian-Swiss creation for poppy seed aficionados


200 g


250 g



small eggs

2 dl


400 g


3 ts

baking powder

1 pinch


lemon peel + a little lemon juice

Poppy Seed Filling

250 g

poppy seeds, finely ground

40 g


2 tbsp


40 g

bread crumbs

1 pinch


1 tbsp


1/4 l



Preheat the oven to 180 degrees C.

Beat butter until fluffy. Add sugar and eggs and beat until fluffy. Then add milk, flour, baking powder, lemon peel and juice, and salt and mix together.

Divide the dough in half.

For the poppy seed filling grind the poppy seeds finely (do not omit this step because the poppy seeds only develop their great flavor when finely ground!). Add the rest of the filling ingredients and heat thoroughly on a low flame. Mix this filling thoroughly with one half of the dough.

The dough is enough to fill one large and one small cake form. For looks we suggest a Swiss bundt cake form. Grease the forms with cooking spray and cover with bread crumbs (this is the only way the cake will come out of the form in one piece). Fill the dough into the forms by the spoon full, when you're finished go through the dough with a fork in a spiral pattern.

Bake for ~ 60 minutes on the lowest rack position in the oven. The small form probably needs less baking time. Cool completely and then get out of the form. Dust with confectioner's sugar.