A light, buttery cake with a rich, silky cream cheese frosting. All scented with orange, almond and poppy seed.
Author: Sarah Coates
Serves: Serves 6-8
Ingredients
For the cake:
1 + ⅓ cups (200g) plain flour
1 cup (100g) almond meal
3 tsp baking powder
1 cup (225g) caster sugar
200g butter
4 eggs
Zest of an orange
Juice of an orange
2 tbsp milk
For the icing:
1 stick + 2tbsp (150g) butter, at room temp
9oz (250g) cream cheese, at room temp
2 + ½ cups (350g) icing sugar (powdered sugar)
2 tbsp poppy seeds
zest of an orange
Instructions
To make the cake, grease and line 3x 18cm (7inch) cake tins and preheat the oven to 350F/180C.
Place the dry ingredients and the butter into the bowl of a stand mixer, fitted with the paddle attachment, and mix until the butter is broken down into the flour, and looks like breadcrumbs.
Add the eggs, one at a time, while mixing on a low speed, followed by the zest, juice and milk. Turn up the speed, briefly, until everything is combined, and then stop the mixer.
Divide the batter between the three tins, and bake for 18-20 minutes, or until golden brown and springing back when touched.
Remove from the tins and cool completely on a wire rack.
To make the frosting, beat the butter until smooth and fluffy, then add the cream cheese and beat until just combined - be careful not to overmix.
Sift in the icing sugar, and beat until it is just incorporated. Finally, add the poppy seeds and zest and fold them through.
To assemble the cake, place one of the layers on a stand, and top with half the icing, smoothing it right to the edge. Place the next layer on top, followed by the remaining icing, and then the final layer.
With a small palette knife, smooth the edges of the icing around the sides of the cake. Decorate with powdered sugar and flowers, if desired.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/03/naked-orange-almond-cake-with-poppy-seed-cream-cheese-icing.html