Hey kids, I’m back from an unduly long break from blogging. I lost myself in a see of sleep, Girls and sleep. Girls is goooood, by the way, if you haven’t checked it out yet you should. But I’m sure you have since I’m usually a million years late on every new show out.
So let’s talk food. This recipe was worth the wait. DeLIcious. Super easy. My colleagues loved it. My friends finger-licking loved it. My someone loved it. My students thought it was okay. They liked the store-bought chips that they brought to our end-of-the-year party better, what you gonna do.
The beauty of this cake is the orange zest. I know, the ingredient is not in the title, but it’s so your taste buds are surprised. Well, now if you’re reading these lines I’ve ruined it, but what are you doing reading this? You should skip right through it and to the recipe, we all know this is just a filler until the cake gets to your mouth.
Almond poppy seed cake
Prep time: 20 minutes
Cooking time: 45 minutes
Serves 4 to 6
- 2/3 cup (= 10 tbsp) butter
- 2/3 cup flour
- 1 tsp baking powder
- 1 orange
- 2 eggs
- 1 cup sugar
- 1 or 2 tbsp poppy seeds
- 1 1/3 cup almond meal
1. Preheat oven to 360°F. Butter a cake pan, then refrigerate the pan.
2. Mix the flour and baking powder in a bowl. Melt the rest of the butter in a sauce pan, then let cool. Zest the orange.
3. In a large bowl, add the eggs, sugar, orange zest and poppy seeds. Whisk until foamy, then add melted butter. Whisk in the almond meal slowly, then the flour mixture. Whisk until the batter is smooth.
4. Pour in prepared pan, then bake for 45 minutes. Let cool before removing from pan.
- I don’t have any tips, because this recipe is so perfect as it is.
- … however, the original recipe suggests to serve this cake with an orange/sugar/port wine icing.
Source: Mes meilleures recettes gourmandes – Saveurs découverte.