Orange Almond Poppy Seed Cake

For Almond Buttercream:

6 cups (750 g) powdered sugar, sifted

2 cups (452 g) unsalted butter, slightly cold

1 teaspoon (4.2 g) pure vanilla extract

2 teaspoons (8.4 g) almond extract

3 tablespoons (43.2 g) heavy whipping cream

For Orange Curd:

1/2 cup (100 g) granulated sugar

1 tablespoon (9g) orange zest

1/2 cup (124 g) freshly squeezed orange juice

3 eggs

4 egg yolks

4 tablespoons (56.5 g) unsalted butter, cold, cut into squares

Directions:

Preheat oven to 325°F (163°C). Prep 8-inch cake pans with nonstick spray and parchment.

Whisk cake flour, baking powder, orange zest, salt, and poppy seeds. Set aside.

Cream butter and sugar until light. Add egg whites and almond extract, mixing well.

Alternate adding flour mixture and buttermilk to the creamed mixture, beginning and ending with flour. Fold in sour cream.

Divide batter among pans, bake 25-30 mins. Cool then invert onto racks.

For buttercream: Beat butter, gradually add sugar, then extracts and cream. Whip until fluffy.

For curd: Combine sugar, zest, and juice over heat. Whisk in eggs, cook to thicken. Off heat, add butter. Strain, chill 4+ hours.

Assemble with buttercream and curd between layers, covering with buttercream.

Prep Time: 45 mins | Cooking Time: 30 mins | Total Time: 1h 15 mins | Kcal: 560 | Servings: 20