My Austrian friend made this poppy seed cake for us. The poppy seeds give it an earthy flavor, and the milk and marzipan make the cake dense and moist.
1/2 vanilla bean
60 g (2.1 oz) poppy seeds
125 ml (1/2 C) milk
110 g (3.9 oz) butter
100 g (3.5 oz) granulated sugar
50g (1.8 oz) marzipan
150 g (5.3 oz) flour
1/2 t baking powder
pinch of salt
2T butter and 2T flour for the molds
Preheat oven to 180 C (350 F). Butter and flour mini bundt cake molds.
Halve vanilla bean lengthwise, scrape out the seeds, and cook seeds with the pod and poppy seeds in milk. Remove from stove and cool.
Cream the butter and sugar in a mixer until light and creamy. Thicken by adding eggs one at a time, mixing well after each addition until the egg is completely incorporated. Grate marzipan on a coarse grater and stir into egg mixture.
Sift flour, baking powder, and salt. Alternate adding the flour mixture and the cooled poppy-milk mixture to the butter mixture, stirring after each addition. Pour the batter into the prepared molds and bake about 17 minutes on medium rack. (Stick a wooden skewer into the cake; when it comes out clean, the cake is done.)
Let the cakes cool for a few minutes, then turn out from mold. Best served warm.
(The recipe says the cake is best warm but I think it tastes better cold, and it goes quite nicely with a cup of tea.)