Tangerine Poppy Seed Cake
Ingredients
- 13 1/2 Tbsp poppy seeds
- 1/2 cup buttermilk
- 1/2 cup whole milk
- 16 Tbsp two sticks room temp butter
- 1 cup sugar
- 3 eggs
- 1 1/2 cups flour
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- the seeds from 1 vanilla bean
- zest of 1 tangerine
- 5 Tbsp tangerine juice
- 1/4 tsp orange extract
glaze
- 2 cups confectioners sugar
- juice of 1 tangerine
- a few drops orange extract
- 1 Tbsp poppy seeds
Instructions
- set oven to 350F
- Spray and flour a bundt pan (or a tube pan with a removable bottom)
- Heat the poppy seed in the milk in a saucepan until almost boiling. Add the buttermilk, juice, zest and vanilla beans and set aside to cool. Cream the butter and sugar until fluffy. Add the eggs one at a time, beating in between.
- Mix the flours, baking powder, soda and salt together in a separate bowl.
- Add the dry ingredients to the butter mixture alternately with the wet. Beat just until blended with each addition.
- Pour the batter into the cake pan and bake for about 50-55 minutes or until a toothpick comes out clean. Leave to cool for about 15 minutes and then carefully turn it out onto a rack.
- To make the glaze, add just enough of the tangerine juice to the sugar to make a fairly thick glaze. Add the poppy seeds and extract and stir well.
- When the cake is cool, go to town with the glaze.