kosher poppyseed bundt

by Leah Halmagyi


  • 3 cups poppy seeds
  • 1½ cups soy milk
  • 300g margarine, at room temperature
  • 250g caster sugar
  • 2 Tbsp instant coffee powder
  • 3 eggs, separated
  • 2 tsp vanilla paste
  • 1½ cups buckwheat flour
  • 1½ tsp baking powder


Preparation time: 30 minutes
Cooking time: 45 minutes
Serves: 12

1 Preheat oven to 180°C. Grind 2 cups poppy seeds to a paste. Mix the remaining poppy seeds and soy milk in a medium saucepan and simmer for 5 minutes, then allow to cool completely.
2 Put the margarine, sugar and coffee in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Beat in the egg yolks and vanilla, then fold in the poppy seed paste, milk mixture, flour and baking powder. Whisk the whites to soft peaks and fold in.
3 Spoon into a buttered and floured 10-cup Bundt tin and bake for 40-45 minutes, until a skewer can be inserted and removed cleanly.