Yesterday I made the lemon curd for the poppy seed cake. Today I graduated to the poppy seed cake.
I like this cake because it’s not inherently sweet. The sweet kick comes from the dollop of whipped cream placed on top. But the earthiness of the poppy seeds and the slight crunch you get when you bite down, is surprisingly addictive (or maybe it’s the opium talking). And matched with the custardy curd, it’s like eating a lemon-poppy seed muffin. Plus it’s made with almond flour which gives the cake a denser, nuttier flavor.
The bad thing about making cake all day? You can have your cake and eat it too. Bah.
TIP OF THE DAY: Want to line a pan with parchment paper? First spray the pan with Pam so the paper will stick.