Wholemeal Poppy Seed Cake

A simple but delicious cake recipe:

Knead marzipan paste with whole sugar, one third of the eggs, salt and vanilla sugar until smooth.

Mix flour and baking powder. Coarsely chop hazelnuts. Stir nut puree until smooth.

Cream marzipan mixture and butter or light butter with mixer. Add the remaining eggs, flour and whipped cream alternately, a little at a time.

Divide the dough into three equal parts. Fill 1/3 into a greased cup cake pan. Mix the second third with poppy seeds (1) and fill into the mold. Stir the last third with the chopped hazelnuts and nut puree and fill into the mold as well.

Bake in a heated oven at about 180 degrees for one hour. Turn the cake out onto a rack, cool. Leave to stand for a few hours.

Mix the jam, add a little water and spread on the cake. Sprinkle poppy seeds (2) on top and press lightly until smooth.

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