27 Dec 2020
Lemon Almond Poppy Seed Cake
Ingredients
for the cake
- 95g flour (the original recipe calls for cake flour, but all-purpose works fine)
- 1/2 tsp baking powder
- 1/8 tsp salt
- 5 eggs
- 1 tsp vanilla extract
- 200g almond paste (43-50% almonds by weight), at room temperature and cut into small chunks (this is not the same as marzipan, but it’s sold in similar packaging)
- 200g sugar
- 225g unsalted butter, at room temperature
- 1 tsp grated lemon zest
- 1 tsp grated orange zest
- 1 tbsp poppy seeds
for the glaze
- 45g lemon juice
- 45g orange juice
- 150g sugar
Directions
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Preheat the oven to 350° F. Set up two 8x3” or one 9x5” loaf pan, by spraying and lining it with parchment cut to fit.
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In one small bowl, stir together the flour, baking powder, and salt.
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In another small bowl, whisk together the eggs and vanilla just to combine.
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In a stand mixer, beat the almond paste on low speed until broken down, then add the sugar gradually while still mixing and beat until well-combined. Get this as evenly textures and broken down as you can, it may affect the texture of the cake.
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Cut the butter up into smallish pieces and add them slowly to the mixer while it’s running. Beat for about 4 minutes, scraping down the sides as needed, until light and fluffy.
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Add the eggs slowly to the mixer while it’s running.
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Again, stop to scrape as needed, then add the zests and beat for another 30 seconds or so.
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Add the flour mixture and stir briefly, just until incorporated.
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Add poppy seeds and again, just fold in until they’re reasonably well distributed.
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Pour into the prepared pans and smooth the surface(s).
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Bake for 40-50 minutes. Cool on a wire rack for about 5 minutes while you make the glaze. NOTE: The cake has to be glazed while still warm.
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Make the glaze by stirring all glaze ingredients together in a small bowl. It doesn’t really have to perfectly dissolved, it’ll be okay.
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Carefully lift the cakes out of the pans using the parchment (they will be very delicate and might break, so take care), and put them on a wire rack over something to catch the drips of the glaze.
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Brush the cakes with the glaze, paying attention to the sides and edges as well as the center. Use all the glaze. It will seem sopping-wet, and that’s okay. If it seems too wet to take any more, just pause for a moment and then resume. It’ll be fine once it cools.
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When the cakes have cooled, you can lift them back into the pans again using the parchment and store in the fridge well-wrapped. I like eating slices cold.
Notes
Mostly from here, which in turn got it from the Tartine cookbook. I just use all-purpose flour if it’s what I have around. I’ve made this a zillion times and it’s always a hit.