Modern Seed Cake

[Amethyst]

Modern Seed Cake

Servings: about 12

Ingredients:

Cake Ingredients:

¼ cup Pepitas (pumpkin seeds), toasted
¼ cup Sunflower seeds, toasted
¼ cup Poppy seeds, toasted
¼ cup Flax seeds, toasted
1 ¼ cup all-purpose flour
¼ cup almond flour
½ teaspoon salt
¼ teaspoon cream of tartar
¼ teaspoon allspice
1 cup butter, softened
1 cup sugar
3 eggs
¼ cup half & half, cream, or whole milk
1 teaspoon lemon zest
1 Tablespoon brandy

Honey Glaze Ingredients:

1/3 cup honey
¼ cup light brown sugar
¼ cup unsalted butter
1 Tablespoon brandy

Directions:

Preheat oven to 325 degrees. Lightly butter and flour bundt pan. Whisk together pepitas, sunflower, poppy, and flax seeds; set aside. Whisk together flour, almond flour, salt, cream of tartar, and allspice; set aside.

Using a mixer, beat together butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in half & half. Add lemon zest and brandy and beat until blended. Fold in flour mixture until combined. Fold in the seed mixture until mixed and scrape into the pan.

Bake the cake 40-50 minutes until a wooden skewer comes out clean. Transfer to a cooling rack.

Meanwhile, in a small saucepan, heat together honey, brown sugar, butter, and brandy until bubbly. Poke cake all over with a skewer and pour honey glaze over the cake. Let the cake cool completely and remove from the pan.

Recipe courtesy of Two Bit Tart.com