I adapted this recipe from Williams Sonoma's Almond Paste Poppy Seed Cake; I did not have almond paste nor the time to make some, so I used my homemade sunflower seed butter instead. Since almond paste contains glycerin in it, I added a tablespoon of honey to the sunflower seed butter for that extra glide.
The cake turned out really moist despite only having 1 stick of butter in it and the sunflower seed aroma went well with the crunch of the nutty poppyseed.
It's a keeper! I wanted to take pictures earlier but due to busy schedules, managed to take this very last slice...;-)
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