Almond Poppyseed Cake
Posted by fourclankitchen on September 2, 2012
Anyone who reads this blog knows I have a thing for simple desserts and a bigger thing for all sweet things that contain almonds. This almond poppyseed cake meets both these requirements. I was actually surprised by how almondy it was and tasted as wonderful as the almond cake, that I posted previously. The recipe came mostly from Food and Wine, but I also consulted a recipe in the NYT and LA Times because I did not think that 3/4-1 cup of poppy seeds would work for me. The 1/4 cup I settled for, was plenty for me. In order to make up for the lost seeds, I added almond flour to the recipe. This worked very well. I have also seen version that use lemon zest and juice: that also appeals to me. Finally, I found the cake to be a bit too buttery. Next time, I will go with 12-14 tbs of butter and will report back.
- 1/4 cup poppy seeds (the original recipe calls for 3/4 cup, I thought that would be too much)
- 1/2 cup water
- 1 1/3 cups all-purpose flour, plus more for dusting
- 1/4 cup almond meal/almond flour (I used Bob’s Red Mill) This was not in the original recipe, but something needed to stand in for the reduced quantity of poppy seeds
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 3/4 sticks (14 tablespoons) unsalted butter, softened (next time, I might try going with 12-13 tbs. this was a bit much
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- Confectioners’ sugar, for dusting (I did not use)
- In a small cup, microwave the water and poppyseeds for 2 min (You could do this stove top as well). . Let stand for 20 min (the original recipe suggests 1 hour, but the NYT recipe said 20 min for I figured this would just fine) I also did not crush this mixture in a blender: I would not bother unless you have one of those high falutin blenders.
- Preheat the oven to 350°. Lightly grease and flour an 8-inch square baking pan, tapping out any excess flour. In a medium bowl, whisk the 1 1/3 cups of flour with the almond meal, baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with the granulated sugar at medium-high speed until fluffy, about 3 minutes. Add the poppy seed mixture and beat at medium speed until just combined. Add the eggs to the batter one at a time, beating well between additions. Beat in the vanilla and almond extracts. Using a wooden spoon, stir in the flour mixture until just incorporated. Scrape the batter into the prepared pan.
- Bake the cake for about 45 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and let cool completely, about 2 hours. Dust the cake with confectioners’ sugar if desired, cut into squares and serve.