This variation of a bundt cake using yeast incorporates a moist poppy seed filling. Delicious for breakfast as well afternoon tea.
Ingredients & Allergens
poppy seed fullness (82%) (poppy seed fullness [poppy seed stabilized (56%), corn starch, sweet whey powder, WINE spring flour, SOY flour, MILCH fat, spices, flavor E263], BUTTER, MILK, sugar, EGGS , flower honey, domestic rum [38 vol.%], cinnamon), Striezelteig (WHEAT flour, MILK, BUTTER, EGG YOLK, sugar, marzipan [ALMONDS], yeast, domestic rum [38 vol.%], salt, vanilla sugar, lemon juice
Allergens: wine spring flour, soy flour, milk fat, butter, milk, eggs, wheat flour egg yolk, almonds
per 100g / Calories: 1913 kJ (incl. energy: 457 kcal) / Fat: 22g (of which saturates: 8.6g / Carbohydrates: 52g (of which sugars: 30g) / Protein: 79.9g / Salt: 0.47g