Almond Poppy Seed Loaf Cake

Products Used
Almond Poppy Seed Loaf Cake

Ingredients

Cake

  • 1 1/2 cups unbleached all-purpose flour*
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 7 ounces almond paste
  • 1 cup Imperial Sugar Extra-Fine Granulated Sugar
  • 1 cup salted butter, room temperature
  • 4 eggs, room temperature
  • 1 egg yolk, room temperature
  • 1/4 cup milk, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup poppy seeds

Frosting

  • 1/4 cup unsalted butter, room temperature
  • 2 cups Imperial Sugar Confectioners Powered Sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • Pinch kosher salt
  • 2 tablespoons milk
  • 1/4 cup toasted sliced almonds
  • 1/4 teaspoon poppy seeds

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 300° F. Butter and flour a 9x5-inch loaf pan, tapping out excess flour.
  2. Whisk flour, baking powder, and salt together. Set aside.
  3. Grate almond paste on the large holes of a grater into a mixing bowl. Add sugar and mix until almond paste has broken down into smaller pieces. Add butter and beat until creamy.
  4. Beat in eggs and egg yolk one at a time, mixing well after each addition. Scrape down sides and bottom of bowl as needed.
  5. Stir together milk and extracts. On low speed, add flour in two additions, beating in milk mixture between additions. Mix just until combined. Mix in poppy seeds, scraping sides and bottom of bowl to distribute evenly.
  6. Spoon batter into prepared pan, smoothing the top. Bake for 90 minutes or until a toothpick inserted in the center comes out clean. Check cake after an hour and tent with foil to prevent over-browning if needed. Cool in pan for 10 minutes. Run a knife along sides and remove to a cooling rack to cool completely.
  7. For frosting, beat butter until creamy. Mix in sugar, vanilla, almond extract, and salt. Add milk, beating until smooth and creamy. Add more milk or sugar to adjust consistency.
  8. Spread over cooled cake. Sprinkle toasted almonds and poppy seeds on top.

 

 

 

 

 

 

 

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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