Ingredients for 1 cake:

225g Butter/ Margarine
170g Brown Sugar
225g Flour (I used whole-grain Spelt)
1.5 Tbsp. Baking powder
6 Eggs  or Flaxseed “Egg” (1Tbsp. ground Flaxseed with 3 Tbsp. Water= 1 Egg)
250g Crème fraiche (Sour cream) or Vegan Sour Cream/ Cashew Sour Cream/ Silken Tofu
200g Plain Marzipan
1 Pinch of Salt
170g Poppy Seeds
200g Dark Chocolate Chips

Preheat the oven to 180C/350F

Mix the Margarine/Butter (room temperature) and the Sugar to a foamy cream

Vegan bake: As you don’t add the beaten Egg whites, the cake will be more solid. The Rest of the Recipe stays the same.

Add one by one the Egg yolks or Flaxseed “Eggs”
Mix in the Creme fraiche or Cashew Sour Cream/ Silken Tofu
Now add the Poppy Seeds and the Chocolate
Add the Flour and Baking powder and stir well

Beat the Egg Whites until stiff and fold it in the batter

Grease the cake form or lay it out with baking paper, Then fill in 2/3 of the batter.

Press the Marzipan flat and make a layer on the cake, then cover it with the rest of the batter.

Bake for 60 minutes.

Enjoy!

Blog Post – Birthday love and the Valentines surrender:
Yesterday was my friends birthday. I asked her sister, what her favorite cake was and she said Poppy Seed or Chocolate. You know me: Why choose if you can have both, right?
A Poppy Seed Chocolate cake with a Marzipan layer
This Marzipan layer should have stayed in the middle, Poppy and Chocolate everywhere, but the little cake had other plans and made this incredible gooey chocolate marzipan base (Yes, it sunk). The bigger cake handled my plan a bit better. Either way, the taste was delightful and the little trick of the situation: You just act like the result is exactly what you wanted.
So I made a little experiment and the result was a beautiful cake, tasty and moist. Actually 2 beautiful cakes. A normal sized cake for my dear friend Andrea and this little sweety in the photo.
You probably know that tomorrow is Valentine’s day. And even if I and my soon to be husband don’t celebrate this at all (at least that’s what we say), it is hard to forget about it, if it’s all over the stores and commercials. So what happens is, a week before Valentine’s day I get reminded at least once a day, that this day is around the corner – This day we kind of don’t want to celebrate (Because why show love and gratitude on one day if you can show it every day).
But every time by the end of the week I capitulate: I just looove making presents and love notes and it’s just an other reason to bake some sweets for my love – with a little self cheating trick: I just bake it a day before – resisting the Valentines pressure not.
And then there is the other reason why to bake cakes: There is no lovelier smell for me then the smell of bread, cake or cookies in the oven, while it is raining or snowing outside. That simple.
But why is this cake so incredible rich and moist? The secret ingredient is no more a secret: Creme fraiche or Plantbased Cashew Sour Cream/ Silken Tofu
I hope you enjoy this recipe as much as I do and I wish everybody a beautiful Valentine’s day or just a great day without Valentine, whatever you prefer.
Love, Emily