Ingredients
3/4 C (3oz) cake flour,sifted
1/2 tsp baking powder
1/8 kosher salt
5 lg eggs
1 tsp vanilla extract
3/4 C (7 oz)almond past room temperature
1 C Sugar
1 C unsalted butter room temperature , cut into small chunks
2 tsp finely grated orange zest
1 tsp poppy seeds
For the glaze:
1/4 C fresh lemon juice
3 tbs fresh orange juice
3/4/ C sugar
Preparation
Sift the flour, baking powder and salt into a bowl. In another bowl, whisk together the eggs and vamilla just until combined. In the bowl of a stand mixer fitted with the paddle attachment beat the almond past on low speed until it breaks up, about 1 minutes. Slowly add the sugar in a steady stream, beating until incorporated (If you add the sugar to quickly, the paste eon’t break up as well) Add the butter a chunk at a time, beaing just until combined. Raise the speed to medium and beat until the misture is light in color and fluff. 3-4 minutes. Continuint to beat on medium speed, drizzle the egg mixture into the butter mixture. Mis in the orange zest and poppy seeds. Add the dry ingredients in 2 additions, stirring after each until incorporated. Scrape the batter into the prepared pans. Bake until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes. Let the cakes cool in the pans on a wire rack while you make the glaze. To make the glaze. In a small bowl, stir together the lemon and orange juices and sugar. Place the wire rack holding the cakes over a sheet of waxes paper or foil. Invert the cakes onto the rack and place top side up. Brush the warm cakes with the glaze. Let the cakes cool completely on the rack, then cut into slices and serves.
