Spiced Poppyseed Cake with Almond Buttercream Frosting -
INGREDIENTS
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For the cake:
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3 cups all-purpose flour, spooned and leveled
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1 tablespoon baking powder
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1/4 cup cornstarch
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1 teaspoon freshly grated nutmeg
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1 teaspoon cinnamon
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1/4 teaspoon cardamom
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2 sticks (1 cup) salted butter, at room temperature
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2 cups sugar
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1/2 cup honey
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6 large eggs, separated, at room temperature
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2 cups milk, at room temperature (or warm it in the microwave until it's tepid)
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2 tablespoons vinegar
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1 tablespoon almond extract
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1/2 cup poppy seeds
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1/2 teaspoon cream of tartar
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For the frosting:
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3 sticks (1 & 1/2 cups) salted butter, at room temperature
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7 & 1/2 cups powdered sugar
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1 & 1/2 teaspoons vanilla extract
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1 & 1/2 teaspoons almond extract
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6 tablespoons half-and-half, plus more if needed
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poppy seeds for sprinkling
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