Special Request! Almond Poppy Seed with Orange Creamsicle Buttercream!

I have had a few requests for my cake and frosting recipe for the RS cake and cupcakes I did last week.  The cake is an almond poppy seed with an orange creamsicle Italian meringue buttercream!  Mmmmm!

This cake and frosting is always a favorite during the spring and summer with it's light and bright flavors!  Happy baking!

Almond Poppy Seed Cake

1 cup milk, room temperature
6 egg whites
1 tsp almond extract
1 tsp vanilla extract
2 1/4 cups cake flour
1 3/4 cups sugar
4 tsp baking powder
1 tsp salt
3/4 cup butter (6 oz), softened

½ cup poppy seeds

Preheat oven to 350 F.
Grease two 9 inch cake pans with vegetable shortening, line the bottom with parchment paper, grease the parchment paper and flour the pans. Or line cupcake pan with 24 baking cups.
Combine milk, eggs whites and extracts in a small bowl with a fork. Set aside.
Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment. Add butter. Continue beating at slow speed until mixture looks like wet sand (If you’re doing this by hand, sift the dry ingredients together and rub in butter).
Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix. Add poppy seeds and stir just to mix in.
Divide batter evenly between prepared pans and gently shake to smooth batter. Bake 30-35 minutes, until toothpick inserted into the center comes out clean. Cupcakes bake for 20-25 min.
Let cakes cool in the pans for 15 minutes then invert onto racks to cool completely before frosting. Unfrosted cakes can be frozen for 1-2 weeks.
Serves 12-16.

Orange Creamsicle Buttercream
1 pound unsalted butter, soft and cut into one inch pieces
3/4 cup and 1/4 cup sugar
1/4 cup water
5 egg whites
1/4 tsp cream of tartar

zest of 2 oranges

1 ½ tsp orange extract

In the bowl of a stand mixer, place egg whites, with cream of tartar and 1/4 cup sugar nearby.
Heat 3/4 cup sugar and 1/4 cup water in a small saucepan. Heat over medium high heat until sugar is dissolved. When sugar reaches 230F on a candy thermometer, turn mixer on medium high. When egg whites are frothy, add cream of tartar. Gradually add the 1/4 cup sugar. When egg whites begin to form soft peaks, turn the mixer down to medium low and begin to drizzle in the boiling sugar mixture (which should be at approximately 245-250F, firm ball stage). When all of the hot sugar is added, turn the mixer up to medium high and beat until the bowl is no longer warm to the touch. Add the butter one lump at a time and continue beating until mixture is smooth and fluffy, approximately 12-20 minutes. It will look rather like ricotta cheese for a while – just keep beating!
Once it is smooth, stir in flavorings, if desired.
Keep at room temperature – do not refrigerate.
Makes enough to frost one 2 or 3 layer, 8, 9 or 10 inch cake.