Polenta Poppyseed Cake With Marzipan Frosting

This poppyseed cake is perfect for the holidays. Light and sweet, it's made from polenta combined with flour and speckled with poppy seeds. The marzipan cover encases this wake wonderfully, keeps it moist, and adds another layer of yumminess. Garnish with orange zest for additional flavor!

Polenta Poppyseed Cake With Marzipan Frosting [Vegan]

Ingredients

For the Wet Ingredients:

• 1/3 cup, plus 2 1/4 vegan butter
• 1/2 cup brown sugar
• Juice of half an orange
• 4/2 ounces vegan vanilla custard or pudding

For the Dry Ingredients:

• 1 1/5 cups self-raising flour
• 1/4 cup, plus 1 1/3 tablespoons polenta (fine but not powdery)
• 1/4 teaspoon salt
• 2 teaspoon baking powder
• 2 1/4 tablespoons poppy seeds

For the Topping:

• Rolled up marzipan
• Zest of an orange, to decorate

Preparation

1. Preheat the oven to 355°F.
2. Start with the wet ingredients. Melt vegan butter and whisk together with brown sugar, orange juice. and the vanilla custard.
3. Add the poppy seeds to a blender and blend for 20-30 seconds. It's important that the seeds crack. It shouldn't become a powder but when the poppy seeds open it they become very fragrant and that's important for the taste. You could also use a mortar and pestle.
4. In a separate bowl, mix together the flour, polenta, baking powder, salt, and the poppy seeds. Then pour the wet mixture and the orange zest into it and combine (no need for a mixer, it's actually quicker to do this by hand).
5. Grease a round cake pan with vegan butter, pour the dough into it, and make sure it's even. Bake in the oven for 30 minutes.
6. Let cool down completely. Roll out the marzipan and cover the cake. Add some orange zest on top for decoration.

https://www.onegreenplanet.org/vegan-recipe/polenta-poppyseed-cake-with-marzipan-frosting/