The aromas are a powerful link with memories and this beautiful bundt is full of appetizing nostalgia. Thanks to the addition of Marzipan, the crumb of the cake is soft, tender and deliciously melancholy. Poppy seeds add a little consistency and provide a hazelnut flavor that magnificently completes all forms of almonds in this cake.
Bundt cake poppy seeds almonds
Create 1 (12 cup) Bundt Cake
- 1 cup (227 grams) not salty butter, softened
- ¾ cup (170 grams) Marzipan (see note)
- 1 range cups (350 grams) granulated sugar
- 4 large eggs (200 grams), ambient temperature
- 2 spoons (8 grams) Vanilla extract
- ½ teaspoon (2 grams) almond extract
- 3 cups (375 grams) Flour for all uses
- 2 spoons (18 grams) poppy seeds
- 1 table spoon (15 grams) Powder cast
- 1 teaspoon (3 grams) Kosher salt
- 1 camera cups (300 grams) whole milk, ambient temperature
- Garnish: pastry chef
Preheat the oven to 325 ° F (170 ° C).
In the bowl of a support mixer equipped with a palette attack, beat the butter and the marzapan at medium-low speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat medium speed until you read and soft, from 2 to 3 minutes, stopping to scrape the sides of the bowl. Add the eggs, one at a time, beat until they combine after each addition and stopping to scrape the sides and the bottom of the bowl. Beat in extracts.
In an average bowl, beat the flour, poppy seeds, baking powder and salt. With the low -speed mixer, add the mixture of flour to the mixture of butter in three additions alternately with milk, starting and finishing with the flour mixture, beating until they combine after each addition and stopping to scrape the sides and the bottom of the bowl.
Spray a 12 cup pan with oven spray with flour. Spoon the batter in the prepared pan, leveling according to need. He firmly touches the pan on a kitchen lined with 5 to 7 times to arrange the batter and release air bubbles.
Cook until golden and an instant reading thermometer inserted near the center of 205 ° F (96 ° C), about 1 hour. Leave to cool in a pan for 10 minutes. Invert the cake to a wire rack and let it cool completely.
When it is ready to serve, garnish with the sugar of the pastry chefs, if you wish. Keep in an airtight container for a maximum of 3 days.
