Let me be upfront here. Yes, I am a pastry chef. So, yes, I do spend my days melting chocolate, baking off cookies, crafting desserts, and producing sweet sauces; but I am not always baking and making sweets at home. Although, if you do look at my last few blog posts it may seem as though that is all I have been doing. Bananas Foster, Grapefruit Bunt Cake, Calas … Trust me there have been lots of savory natured things in between all of these. Yet, once again this post is of the sweet persuasion; but not tooth achingly sweet. This is just the right amount of sugary - almond - cake - loaf goodness. An Almond Poppyseed Loaf, to be exact. I was inspired to make this because of our most recent trip to New Jersey. While we were there I had this huge craving for a poppyseed cake. It is a very eastern european item and while growing up in Garfield, N.J. there were two different Polish bakeries we frequented that made them. The bakery version is more like a very sweet bread-like item that beholds a very moist poppy seed / almond flavored filling. One of the bakeries made it in a swirl, and the other made it like a stuffed loaf. I always loved it, and I can recall many evenings as a child sitting with my family snacking on this cake with tea while the adults talked.
When I was last in New Jersey I went to four different bakeries in search of a Poppyseed Cake. The first bakery was closed! The next bakery said they didn’t make any that day. The bakery after that one was closed too! (It was a Monday.) So I went into the Polish market around the corner from my parents home…no luck there either! I even wandered the isles looking for some sort of poppy seed / almond flavored like ingredients. My thought was if I could get my hands on anything like the filling I could attempt to make it on my own. I could not find any, just walked out of there with some kielbasa for my father-in-law and a beet salad for my husband and I to share. As we walked out I walked next door to a tiny bakery with only two cases. And there it was! Happily I purchased the cake and took it to my in-law’s home to share.
Low and behold this cake was a big disappointment! It was dense, had bits of candied citrus in it, and it possessed a very dry texture. It was totally missing the light and airy sweet bread with that moist gush of poppyseed and almond goodness. I nearly teared when I ate my slice. I was leaving the following day, there would be no poppyseed cake until my next visit back - but only if I am luckier than I was on this trip! While I was back home in Seattle I kept thinking about the flavors of that cake. I have to do a bit of research still on a recipe to master anything like the cake of my memory, but in the present I will have to settle on the Almond Poppyseed Loaf I created. The flavor profile hit very close to home, and the loaf had the loveliest texture and chew to it. I will admit I had two slices and another one the next day. I am grateful that Brian brought the remainder of this loaf in for his coworkers to try or I could have easily sat down and finished it while watching a Netflix marathon of any kind! I will report back in the future on a Poppyseed Cake, in the meantime this Almond Poppyseed Loaf will behold my heart.
Almond Poppyseed Loaf (Makes one 8 inch loaf)
8 oz butter, cut into small cubes, plus extra for greasing your pan
3 large eggs plus 3 large yolks
2 tsp Vanilla extract
1 3/4 cup flour, plus extra for flouring pan
1/2 tsp sea salt
2 tbsp poppyseed
1 1/4 cup sugar
7 oz almond paste, broken up into chunks
1/4-1/3 cup sliced almonds, optional
First, preheat your oven to 350 degrees. Grease you loaf pan well and line it with parchment paper (I like to lay a long enough sheet of parchment paper into the pan so it covers the bottom of the pan, the sides, and has a bit of an overhang. This will help you lift the loaf out of the pan easily once it is cooled.) Flour the sides of the pan that is exposed.
Next, in the base of a food processor place your sugar and your almond paste and pulse until the almond paste is broken down and evenly distributed amongst the sugar.You want to be sure the almond paste is no longer in clumps, and as finely broken down as the sugar is. Also in a bowl whisk together your flour, sea salt, and poppyseed.
Then, in the bowl of a mixer place your butter along with your almond sugar mixture. Mix this until it is well combined and fluffy. Add the eggs and the yolk one at a time. Be sure to scrape down the sides of the bowl while doing so. Once it is mixed cohesively and smooth, gently stir in the flour mixture. Mix until it is blended - but no further.
Finally, pour the batter into your prepared pan. Sprinkle the sliced almonds evenly over the top if using. Place on a sheet tray and then place in the center of your oven. Bake about an hour, rotating it half way though. Be sure to test the cake after an hour. This is a very rich and dense loaf, so you want to be sure that a tooth pick comes out clean once it is inserted for testing. Mine baked for about an hour and fifteen minutes, but it can vary from oven to oven. Remove from oven and let cool an hour before removing it from the pan. Slice and serve once cool but at room temperature. (Will store at room temperature, wrapped in plastic, for up to four days.)