A poppy seed cake densely packed with poppy seeds that impart a slight nuttiness, with orange marmalade that brightens the rich cake with notes of citrus.
Soak the poppy seeds in 1/2 cup boiling water for 1 hour (this will help bring out their nutty flavor). The poppy seeds will soak up most of the water, but you can strain out any excess after they are done soaking.
Preheat your oven to 350° Fahrenheit.
Butter an 8 inch springform pan, then lightly dust it with flour. Tap off any excess.
Whisk the flour, baking powder, and salt together and set aside.
Cream together the butter and sugar with a mixer at high speed for around three minutes until light and fluffy. Scrape down the sides if necessary.
Add the poppy seeds and mix until combined at medium speed. Then add the eggs one by one, beating in between. Finally, mix in the vanilla and almond extract.
Fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the springform pan and bake for 45 minutes.
Check for doneness by inserting a knife in the middle of the cake to make sure it comes out clean.
Let the cake cool at least 2 hours and then spread orange marmelade over the top.
Enjoy as breakfast or dessert. Buon appetito!