Claire Saffitz Makes Poppy Seed Almond Cake | Dessert Person
In this episode of Dessert Person, Claire Saffitz makes her easiest cake recipe. If there is one recipe nearest and dearest to Claire's heart, it's this one for simple Poppy Seed Almond Cake. It's been a Saffitz family favorite for decades, and still the easiest and most perfect cake Claire knows how to make. It's proof of the truism that simple is often the best, but try it and see for yourself. It's too good not to become a favorite in your family.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
Stand or hand mixer, 12-cup
Bundt pan
Ingredients:
Cake
Neutral oil and all-purpose flour for the pan
2 1/3 cups granulated sugar (16.4 oz/ 465g)
2 tablespoons poppy seeds (0.6 oz / 17g)
1 1/2 teaspoons baking powder (0.21 oz / 6g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
3 cups all-purpose flour (13.8oz / 390g)
1 1/2 cups whole milk (12.7oz / 360g)
1 1/3 cups neutral oil, such as vegetable or grapeseed (10.2 oz/ 288g)
3 large eggs (4.3 oz / 150g)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Glaze
3/4 cup powdered sugar (3.2 oz /90g)
1/4 cup orange juice (2 oz / 57g)
2 teaspoons butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Video Breakdown:
0:00 Start
0:31 Intro to Poppy Seed Almond Cake
1:12 Show Intro / Animation
1:30 Poppy Seed Almond Cake Recipe
2:01 Special Equipment / Ingredients
4:00 Mix The Batter
6:52 Make The Glaze
8:01 Glaze The Cake
8:05 Felix Cameo
10:14 Taste / Wrap
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Super moist Lemon Poppy seed pound cake/ ready in less than 5 minutes
SUPER MOIST LEMON POPPY SEED POUND CAKE/ Best ever lemon pond cake recipe ever
#lemoncake#lemonpoundcake#poundcake
This lemon cake is so velvety and yummy, your house will be full of lemon aroma when this cake is baking in the oven. This recipe is very easy to make and you can make it even without mixer.I made a lot of lemon recipes before but this poppy seed version is really to die for. all pound cakes are delicious to my opinion and this lemon pound cake is one of the best. I really enjoy a slice of this cake with a cup of tea. I hope you make it and enjoy it too.
I'm Mahsan Bakery.
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my chocolate cake recipe
my Boston cream cake recipe
my chocolate cake roll recipe
my orange mousse cake recipe
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 tbsp poppy seed
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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Keto Poppyseed Bread | Low Carb Poppy-seed Bread for your Keto Breakfast or Snack!
This keto poppyseed bread tastes like the real thing! Bake up this keto treat for snack or breakfast. We've tried this keto recipe in a full loaf pan and in mini loaf pans! We can't wait for you to taste and enjoy this keto poppyseed bread recipe!
Check out my channel for even more delectable Keto Recipes! Keep scrolling for a link to the printable Keto Poppyseed Bread Recipe.
To make this keto recipe you'll need the following ingredients:
Acacia Fiber
Coconut Flour
Xanthan Gum
Salt
Baking Powder (grain free)
Bocha Sweet
Poppyseeds
Avocado Oil
Eggs
Heavy Cream
Water
Butter Extract
Vanilla Extract
Almond Extract
You can bake these in a normal size bread pan or in mini bread pans like these:
Get the printable Keto Poppyseed Bread Recipe here:
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Almond Poppy Seed Muffins Recipe | The Sweetest Journey
How to make soft muffins with almonds and poppy seeds for a great breakfast pastry.
Ingredients:
2 Cups All Purpose Flour (272g)
3 Teaspoons Baking Powder (15g)
1/4 Teaspoon Salt (1.5g)
¾ Cup Softened Butter (168g)
¾ Cup Sugar (144g)
5 Tablespoons Plain Yogurt (70g)
2 Eggs
2 Teaspoons Almond Extract (10ml)
2 Tablespoons Poppy Seeds (17.6g)
1/2 Cup Sliced Almonds (42g)
Directions:
1. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the yogurt, mixing just until combined. Add the eggs and almond extract; beat until well combined. Gradually add the flour mixture in 2 additions, mixing just until smooth and well combined. Fold in the poppy seeds.
2. Line a muffin tin with paper liners. Fill each liner cup ¾ full with batter. Sprinkle tops with the sliced almonds. Bake in a preheated oven at 350F for 25-30 minutes or until an inserted toothpick comes out clean and the tops are golden brown. Remove from pan and let cool completely on a wire rack.
| Makes about 12 muffins.
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#bake #baking #muffins #breakfast #pastry
Almond Poppy Seed Bread no. 3 - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Almond Poppy Seed Bread Recipe no. 3.
A recipe from the KC Bread collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3 tb : Honey; or Maple Syrup
1 1/2 ts : Yeast
1/3 ts : Salt
1 1/2 tb : Almond Extract
1/3 ts : Baking Soda
3 1/3 c : Whole Wheat Flour
1 1/2 tb : Vital Gluten; to 3 Tbs,
1 1/2 tb : Poppy Seeds
1 1/4 c : Buttermilk
1/2 c : Almonds; Chopped
almond poppy seed muffins Something Vegan
RECIPE
1 3/4 cups all-purpose flour
3/4 cup organic sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup non-dairy milk
1/4 cup neutral oil
1 tsp. white vinegar
2 tsp. almond extract
1/2 cup sliced almonds
1 Tbsp. poppy seeds
Preheat the oven to 375 degrees Fahrenheit. To a bowl, add flour, sugar, baking powder, and salt. Stir well. Add non-dairy milk, oil, vinegar, and almond extract. Stir until smooth, but don't over-mix. Add most of the sliced almonds, and the poppy seeds, and stir in. Scoop the batter into a greased muffin pan. Sprinkle with the remaining almonds. Bake 18-20 minutes. Makes one dozen muffins.
If you make this, or any of my other recipes, I'd love it if you shared a photo of it with me on Instagram!
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Email: somethingvegan@gmail.com
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