Poppy Seed Cake
Poppy Seed Cake
Cake Batter
2 cups sorghum flour
1 cup arrowroot starch
1 and 1/2 teaspoons salt
1 and 1/2 teaspoons baking powder
1 teaspoon xanthan gum
3 eggs
1 and 1/2 cups milk (I substitute 3/4 cup water and 3/4 cup heavy cream)
1 and 1/8 cups oil
2 and 1/2 cups sugar
2 tablespoons poppy seeds
1 and 1/2 teaspoons vanilla
1 and 1/2 teaspoons almond extract
Preheat oven to 350 degrees. Grease pans. I prefer to make 24 cupcakes in muffin tins, which are easier to freeze individually. Or you can make 2 large 9 x 5 x 3 loaves or more smaller loaves.
Using an electric mixer, blend all ingredients for 1 to 2 minutes. Pour or ladle into pans. Large loaves take about one hour at 350º, while smaller loaves may be done in 30 minutes. Check cupcakes in 20 minutes. Test with a toothpick for doneness. Allow to rest in the pans for 10 minutes. Remove and glaze while still warm.
Glaze
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1/2 cup orange juice
3/4 cup sugar
Mix all ingredients, preferably in a measuring cup, to facilitate pouring. Stir to dissolve sugar. Stab cakes repeatedly with a fork (about 4 times per cupcake) to allow the glaze to enter the top of the cakes. Drizzle glaze slowly onto cakes. The leftover glaze will also absorb through the bottom of the cakes.
Cake Batter
2 cups sorghum flour
1 cup arrowroot starch
1 and 1/2 teaspoons salt
1 and 1/2 teaspoons baking powder
1 teaspoon xanthan gum
3 eggs
1 and 1/2 cups milk (I substitute 3/4 cup water and 3/4 cup heavy cream)
1 and 1/8 cups oil
2 and 1/2 cups sugar
2 tablespoons poppy seeds
1 and 1/2 teaspoons vanilla
1 and 1/2 teaspoons almond extract
Preheat oven to 350 degrees. Grease pans. I prefer to make 24 cupcakes in muffin tins, which are easier to freeze individually. Or you can make 2 large 9 x 5 x 3 loaves or more smaller loaves.
Using an electric mixer, blend all ingredients for 1 to 2 minutes. Pour or ladle into pans. Large loaves take about one hour at 350º, while smaller loaves may be done in 30 minutes. Check cupcakes in 20 minutes. Test with a toothpick for doneness. Allow to rest in the pans for 10 minutes. Remove and glaze while still warm.
Glaze
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1/2 cup orange juice
3/4 cup sugar
Mix all ingredients, preferably in a measuring cup, to facilitate pouring. Stir to dissolve sugar. Stab cakes repeatedly with a fork (about 4 times per cupcake) to allow the glaze to enter the top of the cakes. Drizzle glaze slowly onto cakes. The leftover glaze will also absorb through the bottom of the cakes.
