Polenta poppyseed cake covered in marzipan
In Austrian cuisine we love using poppyseed for lots of sweet dishes like poppyseed noodles (I need to share a vegan version with you soon) or poppyseed strudel. Sometimes those dishes can be a bit labour intense so I was looking for an easy way to incorporate this seed into another sweet dish. And when I tried it in a polenta cake and it worked surprisingly well. The marzipan cover encases this wake wonderfully, keeps it moist and adds another layer of yumminess. My lovely friend Ellen made the marzipan rose by the way.
- 100g margerine
- 100g brown sugar
- Juice of half an orange
- 120g vegan vanilla custard (e.g. that's one Alpro vanilla dessert pod
- 150g self raising flour
- 50g polenta (fine but not powdery)
- 1/4 tsp salt
- 2 tsp baking powder
- 20g of poppy seeds
- Rolled up marzipan
- Zest of an orange to decorate
Preheat the oven to 180C.
Start with the wet ingredients (I know, technically brown sugar isn't exactly wet). Melt margarine and whisk together with brown sugar, orange juice and the vanilla custard.
Add the poppy seeds to a blender and blend for 20 - 30 seconds. It's important that the seeds crack. It shouldn't become a powder but when the poppy seeds open it they become very fragrant and that's important for the taste. You could also use a mortar and pestle.
In a separate bowl mix together the flour, polenta, baking powder, salt and the poppy seeds. Then pour the wet mixture and the orange zest into it and combine (no need for a mixer, it's actually quicker to do this by hand.
Grease a round cake pan with margarine, pour the dough into it and make sure it's even. Bake in the oven for 30 minutes.
Let cool down completely.
Roll out the marzipan and cover the cake. Add some orange zest on top for decoration and to give it the wow factor. Enjoy!
And if you like poppy seeds, try my poppyseed apple strudel recipe.
More Baking, Desserts & Vegan Ice Cream