Almond Poppy Seed Traveling Cake

A simple loaf for gifting (and eating) with a pop of citrus.

Hi Bakers!

Today’s traveling cake combines fresh mandarin oranges, double almond, and a touch of vanilla into this stand-out loaf. Boosted with citrus zest and speckled with crunchy poppy seeds, this gâteau de voyage instantly uplifts any gray, wintry day.

Need a hostess gift this season? Or having friends around your own place? This simple yet special cake is for when you crave a little something sweet among loved ones.

Loaf pans and almond flour were made for traveling cakes. Not only is the loaf pan the perfect vessel for transportation, it makes loaves that slice easily into snackable portions. Loaf cakes are easy to pack and make even better gifts.

Almond flour is so much more than a gluten-free alternative. It is nutty and high in fat. This results in a flavorful, compact yet tender cake that retains its moisture for days. It produces minimal crumbs, making this cake truly perfect for on-the-go snack breaks.

Cakes made with almond flour aren’t as fluffy and don’t have as much lifting power as those made with only all-purpose flour, but don’t mistake the compact texture as dry or flavorless.

Almond and orange are such a lovely combination in baked goods. Neither are in-your-face, bold flavors, yet together, they are quietly impactful. Here I reached for mandarins since they are in season right now, but any citrus will do. 

The batter is spotted with poppy seeds, as is the icing. Poppy seeds add a pop of crunch to each bite. Their earthiness rounds out the sweet, citrusy, nutty flavors of the cake. 

The segments of mandarin orange on top look like little jewels against the high contrast backdrop of orange-vanilla icing and black poppy seeds. They are more decorative than palatable, but they give hint to the flavor inside.