(Original Post Date: December 17, 2010)
I love this poppy seed cake. It is so rich and buttery, and tastes so wonderful when it’s nice and warm – fresh out of the oven. Serve it with a cup of tea for an afternoon snack, or for dessert.
Poppy seeds can be expensive, but I seem to have good luck finding them with the Indian Spices (they come in these huge jars, for almost the same price as the teeny tiny spice aisle bottles). I have also found big plastic jars of poppy seeds at Smart and Final, for very reasonable prices.
- 3/4 c. poppy seeds
- 1/2 c. boiling water
- 3/4 c. + 2 T. unsalted butter (1 3/4 sticks)
- 1 c. sugar
- 4 eggs
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 1/3 c. flour
- 2 tsp. baking powder
- 1 tsp sea salt
- 1/4 c. powdered sugar
1. Mix the poppy seeds and boiling water, and allow to sit for 5-10 minutes. Using a stick blender (or food processor) grind the poppy seeds until cracked.
2. Sift the flour, baking powder, and salt.
3. Cream the butter and sugar.
4. Add the cooled poppy seed mixture and both extracts to the butter/sugar mixture.
5. Beat in the eggs, one egg at a time.
6. With a rubber or silicone spatula, fold in the flour mixture until just combined. Do not over mix.
7. Bake at 350 degrees in a greased angel food cake pan for 35 minutes. (I sprayed the pan with Pam for baking to grease).
8. Remove from the oven and cool for 5 minutes.
9. Invert the cake onto a plate and dust the top with powdered sugar. Serve warm, or at room temperature.