Almond Poppyseed Cake

Almond Poppyseed Cake

Cake.

  • 2 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • 1 ¼ teaspoons baking soda
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 1 can (14 ounces) coconut milk
  • ¾ cup vegetable oil
  • 2 tablespoons poppy seeds
  • 1 tablespoon almond extract

Filling.

  • Almond pastry filling (12 oz can)

Buttercream.

  • 2 cups unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 tablespoon meringue powder
  • 3-4 tablespoons cream or milk
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 ½ teaspoons poppy seeds


Cake.

Preheat the oven to 350.  Grease three 8-inch cake pans with non-stick spray.  In a large bowl, combine the flour, sugar, baking soda, baking powder and salt.  Add the eggs, coconut milk, oil, poppy seeds and almond extract and whisk vigorously for about two minutes.

Divide the batter between the pans and bake for about 22-25 minutes, until a toothpick comes out clean.  Set the pans on a wire rack, cover with a clean kitchen towel, and cool completely.

Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter until smooth.  With the mixer on low, add the powdered sugar and meringue powder and mix to combine.  Add the milk, extracts and salt, and increase the speed to medium high; whip for 4-5 minutes until very light and fluffy.  Stir in the poppy seeds.

Assembly.

Stack the cake layers, filling with the almond pastry filling.  Frost all over with the buttercream.


Recipe from Curly Girl Kitchen
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