Poppy Seed Cake

5 from 5 votes
Prep Time 15 mins
Cook Time 25 mins
Rest Time 1 hr
Total Time 1 hr 40 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 88 kcal


Poppy dough:

  • 125 g Margarine
  • 125 g Sugar
  • 2 Eggs
  • 125 g Flour
  • 1 Heaped teaspoons Baking powder
  • 100 ml Sour cream
  • 100 g Not ground poppy seeds


  • 1 tablespoon Apricot jam
  • 0,5 bottle Bitter Almond Flavoring
  • 300 g Marzipan raw mass
  • Powdered sugar
  • 80 g Bitter chocolate
  • 20 g Butter
  • Decoration to taste


  • Preheat the oven to 180-200 ° C O / U heat. Line a springform pan with wrapping paper. I took a 28 cm form.
  • First beat the soft margarine, sugar and eggs until frothy.
  • Mix the flour with baking powder and stir into the egg mixture with the sour cream. Add the poppy seeds and stir in as well.
  • Pour the dough into the prepared springform pan and smooth it out. Bake in the preheated oven for about 20-25 minutes.
  • Let the poppy seed cake cool down a bit, turn it out onto a wire rack, carefully peel off the baking paper and let it cool down.
  • Spread the apricot jam thinly on the cooled base.
  • Knead the marzipan with the bitter almond flavor. If you like, you can also add 1 tablespoon of rum. Then roll out the marzipan on a little powdered sugar until the size of the cake base. For me on 28 cm springform pan. Place the marzipan plate on top of the jam layer and press down a little so that it sticks.
  • Melt the dark chocolate with the butter in a double boiler, stir well and pour onto the marzipan. Spread well. If you like, you can decorate the cake with colored sprinkles, brittle or white chocolate. I took chocolate crispy flakes.


Serving: 100gCalories: 88kcalCarbohydrates: 21.1gProtein: 0.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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