1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/3 cup poppy seeds
8 tbsp. (1 stick/4 oz.) unsalted butter, at room temperature
1/4 cup almond paste
1 cup granulated sugar
1/2 cup milk
Preheat an oven to 350ºF (180ºC) if making a regular 9 x 5-inch loaf, or 325º F (160ºC) if making mini loaves. Grease and flour a 9 x 5-inch loaf pan, or 2 (5 1/2 x 3-inch) mini loaf pans.
In a small bowl, stir and toss together the flour, baking powder, salt and poppy seeds. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and almond paste on medium speed until smooth and light, 3 to 4 minutes. While the mixer is still running, slowly add the sugar and continue beating until light and fluffy, 3 to 4 minutes; stop the mixer occasionally and scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Reduce the speed to very low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating each addition until just incorporated; stop the mixer occasionally and scrape down the sides of the bowl.
Spoon the batter into the prepared pan (s) and bake until a toothpick inserted into the center of the loaf (s) comes out clean; 50 to 60 minutes for a 9 x 5-inch loaf, or 35-40 minutes for mini loaves. Transfer the pan (s) to a wire rack and let cool for 15 minutes, then turn the loaf (s) out onto the rack and let cool completely.
Makes 1 (9 x 5-inch) loaf or 2 (5 1/2 x 3-inch) mini loaves.
Photograph taken by Diana Baker Woodall© 2003
Date: December 21, 2003