Poppy seed and cheesecake bundt cake

This fantastic festive bundt cake combines swirls of poppy seed and cheesecake batters. Moist and wonderfully fresh for a long time, it tastes a little like a poppy seed cake and is delicious with a glass of milk :). You can drizzle it with icing or chocolate, whichever you prefer.

Ingredients for the poppy seed cake:

• 4 large eggs, separated
• 200 g caster sugar
• 150 g butter, melted and cooled
• 180 ml buttermilk
• 200 g ground poppy seeds
• 160 g plain flour
• 1½ tsp baking powder

All ingredients should be at room temperature. Set the egg whites aside for later.

Place the egg yolks and sugar in the bowl of a stand mixer and whisk until pale and fluffy. Pour in the butter, followed by the buttermilk, and mix. Sift the flour and baking powder directly into the mixture, add the ground poppy seeds and gently fold together with a spatula, only until combined.

Ingredients for the cheesecake batter:

• 3 large eggs, separated
• 150 g icing sugar
• 8 g vanillin sugar
• 120 g butter, melted and cooled
• 120 g curd cheese, finely ground three times
• 120 g plain flour
• 15 g potato starch
• 1½ tsp baking powder

All ingredients should be at room temperature. Set the egg whites aside for later. Place the egg yolks and both sugars in the bowl of a stand mixer and whisk until pale and fluffy. Pour in the butter and mix. Add the curd cheese and mix until combined. Sift the flour, potato starch and baking powder directly into the mixture and gently fold together with a spatula, only until combined.

Grease a 26–28 cm ring-shaped Bundt tin generously with softened butter and dust with plain flour, shaking off any excess.

Whisk the egg whites from the poppy seed batter until stiff peaks form. Add them to the poppy seed batter in two additions, gently folding them in. Transfer the poppy seed batter to the prepared tin. Next, whisk the egg whites from the cheesecake batter until stiff peaks form. Add them to the cheesecake batter in two additions, gently folding them in. Spoon the cheesecake batter over the poppy seed batter, then use the end of a teaspoon to gently swirl the two batters together, creating a marbled effect.

Bake at 170°C for about 60 minutes, or until a skewer inserted into the cake comes out clean. Remove from the oven, leave to cool and drizzle with icing.

Ingredients for the icing:

• 1 cup icing sugar
• 2–3 tbsp hot water
• poppy seeds, for decoration

Mix the icing sugar with the water until smooth. If the icing is too thick, add a little more water; if it is too runny, add more icing sugar.

Enjoy!

Recipe source: Baking Barbarine.