Poppy Seed Almond Cake
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
- 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
Preheat oven to 350°F.
Prepare a bundt pan or 2 loaf pans with a neutral oil and flour.
Add baking powder, all-purpose flour, salt, poppy seeds, and granulated sugar to bowl of stand mixer and mix.
Add vanilla extract and almond extract to room temperature whole milk.
Add room temperature eggs, neutral oil and milk mixture to bowl and mix with dry ingredients.
Mix for about 1 minute on medium-high.
Pour batter into prepared pan and bake in oven for 80 to 90 minutes.
Instructions - Glaze
Make the glaze by adding confectioners' sugar, orange juice, melted unsalted butter, vanilla extract, and almond extract to a small bowl.
Whisk until there are no more lumps and set aside.
Check the cake with a cake tester until the cake tester is clean.
Separate the edges of the cake from the pan using a small offset spatula.
Let the cake cook in the pan for about 15 minutes.
Turn the cake out of the pan by putting a cooling rack over the pan and then flipping the pan upside down.
Poke the cake with a skewer to add holes for the glaze to seep into.
Glaze the cake while still warm with a pastry brush.
Wait for the cake to cool and the glaze to crystallize before serving.