This fluffy, light and eye pleasing marble kouglof is a perfect cake to make for the upcoming Easter. Kouglof is a type of bundt cake very popular in Europe especially in Germany, France and Poland.
Marbled kouglof is a bundt cake prepared by combining three types of cake batter. To one batter, I add poppy seeds, cocoa to the second one and the third remains as it is without any additives.
My whole family had a taste of my kouglof and my mother-in-law even sent me a message saying that it was the best kouglof she had ever eaten. So I think that I will be making this marble kouglof more often 🙂
Ingredients for marble kouglof.
- 300 g all-purpose flour
- 6 big eggs
- 300 g icing sugar
- 100 ml sunflower oil
- 150 ml water
- 1 and 1/2 flat teaspoon of baking powder
- 2 teaspoon of dark cocoa
- a pinch of salt
- 1 tablespoon of breadcrumbs
- 1/2 teaspoon of margarine for greasing the tin
- 1 teaspoon of vanilla extract
- 2 tablespoons of poppy seeds
- 1/2 teaspoon of soda
- additionally: icing sugar for dusting the kouglof
How to make marble kouglof.
Put egg yolks, icing sugar, vanilla extract in a bowl and whisk until fluffy, preferably with a hand mixer. When the yolks and sugar reach the desired consistency, pour in the oil and water in small rivulets, while continuing to whisk at a lower speed.
Sift the flour, baking soda and baking powder, then add them to the ingredients in the bowl in bigger batches, mixing at a low speed.
Put the egg whites in a separate bowl, add a pinch of salt and whisk until stiff. Gently stir in the whisked egg whites into the cake batter in the second bowl. It is best to use a wooden spoon for this.
Divide the cake batter into three parts. Leave the first part plain, add the poppy seeds to the second part and the cocoa to the third one.
Grease the bundt mold with margarine, then sprinkle it with breadcrumbs. Interchangeably pour in some poppy seed cake batter, some of the one with cocoa, some of the plain one then repeat. In total, I repeated these steps three times.
Preheat an oven to 180 degrees Celsius and once hot, place the kouglof in it. Bake the marble kouglof for an hour. Once baked, remove it from the oven, cool it down and sprinkle with icing sugar.
Good to know when making marble kouglof.
I used a kouglof baking mold with a diameter of 22.5 centimetres.
I didn’t use too much poppy seed because I didn’t want my kouglof to be too heavy.
Are you looking for Easter cake recipes? If so, try our recipe for New York cheesecake.