May 14, 2021

Marbled Poppy Seed Crumb Cake

For a long time, I had been planning to create some cake featuring poppy seeds, but in Norway, it is quite difficult to get it! Whenever I actually wanted to bake with poppy seeds, I just didn’t manage to find it in any store – and after some time, I gave up searching.

Therefore, it is probably not difficult to imagine how happy I was when I was in a shop searching for some spices – and wohooo, here we go, I forgot what I was actually searching for because I found poppy seeds!

However, I was not really sure what kind of cake I would like to bake. A strudel? Crumble cake? Cheesecake? Tart? Hmm…

I wanted to get some juicy cake without too much dough, I wanted it to be fresh, juicy, cold and even though creamy, still with some crunchy crust.

After some searching for inspiration, I decided to make a combination of cheesecake and crumble cake. The filling is relatively light (since I use half and half regular white yoghurt and 18% sour cream) and its taste refreshing – cold yoghurt filling with lemon and vanilla…what else could it possibly be! Yummy 🙂

For the crust, I used not only flour, but also almond flour, as it gives more crispness, nutrients – and taste. You can use almonds in the crumble also, however, I decided to use a combination with oatmeal, because I simply like it that way.

I won’t bother you with any more text, just jump to the recipe and get baking, it’s worth it!

For a right angle 26x19cm or a 18cm springform cake pan

INGREDIENTS

FOR THE DOUGH:

170g fine spelt flour (not bleached)

80g almond flour

1 egg yolk

100g cold salted butter

50g Sukrin (erythritol) or sugar

zest of 1/2 lemon

FOR THE CRUMBLE:

50g cold butter

50g Erythritol

30g oatmeal flour / fine oatmeal

30g spelt flour

FOR THE FILLING:

300g Yoghurt

300g Sour cream (18% fat)

100g Sukrin (erythritol) or sugar

2 eggs

3 tbsp fine spelt flour

1/4 tsp vanilla powder

zest and juice of 1/2 lemon

100g ground poppy seeds

INSTRUCTIONS

Start with the crust:

Mix both spelt flour, almond flour and Erythritol.

Cut cold butter in small pieces and crumble it in the flour.

Add an egg yolk and lemon zest and shortly kneed the dough.

Let the dough rest in a fridge for at least an hour.

For the crumble, mix spelt flour, oatmeal and Erythritol, cut cold butter in small pieces and rub it in. Let the crumble it rest in the fridge while you prepare the rest.

For the cake filling, mix yoghurt with 3 tbsp of flour in a large bowl and when the mixture is without any crumbles, blend in all remaining ingredients – except for poppy seeds.

Place 500g of the yoghurt mixture into another bowl and put it aside.

Add ground poppy seeds into the remaining part of the yoghurt mixture in the first bowl, blend well.

After at least one hour, take the dough from the fridge and preheat oven to 180°.

Use either a non-sticking pan or a regular cake pan with a sheet of baking paper at its bottom and grease and flour the sides of the pan.

Roll the dough out and lay out the pan. The dough might be difficult to be transferred but don’t you worry – transfer it in pieces, if needed, and press it with your fingers into an even layer. The edge should be about 3 cm high.

Now take the two parts of the filling and little by little (you can use for ex. two soup ladles), pour it into the cake pan. Start from the middle to achieve nice marble effect.