Poppy Seed Almond Cake
 Serves |  Total Time |
|---|---|
| 12 | 1.60 hours |
Ingredients - Cake
1.5 tsp baking powder
390 g all-purpose flour- 1 tsp salt
2 Tbsp poppy seeds
465 g granulated sugar
1.5 tsp vanilla- 1.5 tsp almond extract
360 g whole milk
3 eggs
288 g neutral oil
Ingredients - Glaze
- 90 g confectioners' sugar
57 g orange juice
2 tsp (10 g) unsalted butter- 0.5 tsp vanilla
- 0.5 tsp almond extract
Cookware
- 1 bundt pan or 2 loaf pans
- 1 stand mixer
- 1 cake tester
- 1 small offset spatula
- 1 cooling rack
- 1 skewer
- 1 pastry brush
Instructions - Cake
Step 1
Preheat oven to 350°F.
Step 2
Prepare a bundt pan or 2 loaf pans with a neutral oil and flour.
Step 3
Add baking powder, all-purpose flour, salt, poppy seeds, and granulated sugar to bowl of stand mixer and mix.
Step 4
Add vanilla extract and almond extract to room temperature whole milk.
Step 5
Add room temperature eggs, neutral oil and milk mixture to bowl and mix with dry ingredients.
Step 6
Mix for about 1 minute on medium-high.
Step 7
Pour batter into prepared pan and bake in oven for 80 to 90 minutes.
Instructions - Glaze
Step 8
Make the glaze by adding confectioners' sugar, orange juice, melted unsalted butter, vanilla extract, and almond extract to a small bowl.
Step 9
Whisk until there are no more lumps and set aside.
Step 10
Check the cake with a cake tester until the cake tester is clean.
Step 11
Separate the edges of the cake from the pan using a small offset spatula.
Step 12
Let the cake cook in the pan for about 15 minutes.
Step 13
Turn the cake out of the pan by putting a cooling rack over the pan and then flipping the pan upside down.
Step 14
Poke the cake with a skewer to add holes for the glaze to seep into.
Step 15
Glaze the cake while still warm with a pastry brush.
Step 16
Wait for the cake to cool and the glaze to crystallize before serving.
Source