I can’t believe it’s Christmas Eve already. What’s Christmas without a delicious cake? If you’re still looking for something easy and yummy to bake for holidays, I would highly recommend this almond poppy seed cake.
At Christmas, poppy seed cakes are very popular in my country. Besides tasting so amazing, they always remind me of my childhood. I have never made them myself before so this year I thought – this cake is going to be at our table!
This gorgeous cake has a very unique texture and a wonderful almond flavor – you’ll love it. Also it’s very moist, thanks to the caramel syrup that soaked deep into the cake. The crunchy almond topping is a final touch that makes this cake special.
Many thanks to all of my readers for being a part of my life over the past year! It’s a pure joy to share recipes with all of you. From my family to yours, I hope you have a very wonderful Christmas filled with love, warmth, happiness and laughter!
- 2 cups poppy seeds
- 7 eggs , separated
- 1 cup sugar
- 2 cups almond meal or almond flour
- 1 teaspoon cinnamon
- 3/4 cup heavy cream
- 2/3 cup brown sugar
- 1/4 cup unsalted butter
- 1 cup almond flakes
- Pour lots of boiling water over the poppy seeds and soak them for a few hours (ideally overnight) to make them soft and get rid of bitterness. Drain the water from the poppy seeds using cheesecloth and put them twice through the food grinder (or use coffee grinder).
- Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter. Line with parchment paper and grease the top of the paper.
- In a large bowl, using an electric mixer, beat egg yolks with sugar until thick and pale in color, about 5 minutes. Add the poppy seeds and stir until well combined. Stir in the almond meal and cinnamon. Set aside.
- In a separate bowl, whip egg whites until they form medium peaks. Gently fold into the batter. Pour the batter into the prepared pan and smooth out evenly with the back of a spoon. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
- When the cake has about 15 minutes left to bake, start making the caramel sauce. Mix heavy cream, brown sugar and butter in a medium saucepan over medium-low to medium heat. Cook, whisking constantly, for 7 to 10 minutes, until the mixture has thickened. Turn off heat. After the cake is out of the oven, poke small holes in the cake with a skewer and pour the hot caramel over the top (this will help the sauce go deep into the cake).
- Sprinkle the almonds evenly over the top of the cake. Let it cool to a room temperature. When cool, run knife around the edges and gently remove from pan. Slice and serve. Enjoy!