Almond poppy seed cake

 

This delicious almond cake is so easy to make, it has a professional look with its dried flowers decoration. It taste like amaretto and its not very sweet. ideal for autumn mornings as leafs falling from the trees and the cloudy sky slowly starts raining...

Ingredients:

Cake

• 2 1/2 cups caster sugar
• 1 cup sunflower oil
• 4 eggs
• 1 tsp vanilla
• 2 1/2 cup almond flour
• 1 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 3 tbsp poppy seeds
• 1 tsp almond extract or amaretto liqueur 

Syrup

• 100 water
• 100 sugar 
• 1/2 tsp almond extract or amaretto 

Glaze

• 2 cups icing sugar
• 3 tbsp milk
• 1/2 tsp almond extract

• dried flowers for decoration

 

Instructions:

Cake

• Preheat oven to 180°C fan. Grease a 12-cup bundt pan with cooking spray. In a bowl using a hand mixer, beat together oil and sugar. Add eggs one at a time. Add vanilla and almond extracts and mix until combined.

• In another bowl, whisk together flour, almond flour, baking powder, poppy seeds and salt.  Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined. 

• Pour batter into buttered and floured bundt pan and smooth top. Bake until a toothpick inserted into the middle of the cake comes out clean, about 50 minutes. Let it cool in the pan for 10 minutes, then transfer it on to a cooling rack to cool completely. 

Syrup

• Into. small saucepan heat the sugar and water on medium heat until sugar has been melted.
• With a pastry brush pour the warm syrup in to cold cake.

Glaze

•  Whisk together icing sugar, milk, almond extract. Pour over cake, decorate with dried flowers and enjoy!