Cake thirty-four - Black Sand Castle

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This is a cake which is good for breakfast or a tea break. I love Bundt cakes and don’t know why I associate them with castles... You’ll discover why I’ve called it black sand castle while making and then eating it, anyway it's black for the chocolate, sand ‘cause it melts in your mouth just like a sand castle does when the sea water covers it and castle for the hole in the middle and the secrets it hides - it’s a red marble cake, with chocolate chips, strawberry jam and poppy seeds.

150 g poppy seeds

200 ml milk 

250 g butter or margarine

200 g sugar

4 eggs

1 lemon - grated rind

375 g flour 

75 g starch

125 ml milk

60 g marzipan or almond meal

1 packet baking powder

150 g chocolate chips

1 teaspoon red food coloring

150 g strawberry jam

200 g dark chocolate

Bring 200 ml milk to a boil and leave to soak for 10-15 minutes. Cream butter or margarine wi

th an electric mixer, then add eggs, lemon rind, flour starch, baking powder and chocolate chips and .stir in 125 ml milk alternately.

Grease a 20cm Bundt cake pan, then dust with fine, dry bread crumbs as Bundt cakes tend to stick to these pans. Pour in 2/3 of dough. 

Mix the remaining dough with the poppy seed milk mixture, the strawberry jam, and the marzipan/almond meal until all ingredients are well combined. Then add the red food coloring and mix well until color is homogeneous. Pour dough into the pan and with a fork make spiral movements to slightly mix the two doughs.

Bake at 180° for about 60/70 minutes. 

Turn cake pan upside down onto a serving plate, wrap a wet tea towel around it and leave to cool. Remove cake from pan. Melt the dark chocolate over a bain marie and cover cake with a thick layer of chocolate.

also visit: http://time-for-a-cake.blogspot.it/2014/02/cake-thirty-four.html