Ah, the holiday season is upon us. Along with it, we wish you peace, joy, glad tidings — and let’s not forget good food! (If you’re here for the drool-worthy dessert recipe, keep scrolling.)
It’s a time of year when we come together to celebrate not only our own successes, but also the successes of those around us — a time to pause and recognize the importance of supporting one another and celebrating the gifts we’ve been given.
At Scality, we’re deeply grateful for the relationships and experiences we share with our customers, partners, and fellow staff across the globe. The sentiment holds true year-round, but the holidays and imminent new year present the perfect opportunity to express it once again.
From all of us at Scality, here’s to a magical season of all things nice!
Eat well: Make holiday dessert with us!
Our company motto — Work hard, play hard, eat well, and amaze the customer — is more than just a cute, catchy tagline. We take each directive quite seriously, and “eat well” is especially apropos for feastful gatherings with friends and family.
One of the best ways to capture the holiday spirit is through recipes that evoke the sweetness of the season. And so, we’re sharing a team favorite to add some fresh cheer to your dessert table.
The below recipe for almond lemon poppy seed mini-bundt cakes comes from Katharine Menick, amateur baker extraordinaire and Scality’s global head of content.
The team also curated a fun and festive Spotify playlist to make your baking experience that much merrier. And, no, the overplayed songs you typically hear on the radio or at the grocery store come December did not make the cut. (We’re not just foodies here at Scality — we’re music aficionados, too). Enjoy!
For more Scality recipes (plus storage industry news and insights), make sure you’re subscribed to receive our quarterly newsletter. Sign up at the bottom of this page.
Almond lemon poppy seed mini-Bundt Cakes
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
2 ¾ cup + 1 Tbsp. all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 Tbsp. poppy seeds
¾ cup unsalted butter at room temperature
2 cups granulated sugar
4 large eggs
2 tsp. vanilla extract
⅓ cup lemon juice, freshly squeezed
¼ cup canola oil
2 Tbsp. lemon zest
1 cup sour cream
For almond glaze
1 ½ cup powdered sugar
1 tsp. almond extract
2-4 tsp. milk
1 tsp. butter, melted
Fresh fruit and almond slices for decoration
- Preheat oven to 350F.
- In large mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In stand mixer bowl, combine butter and sugar. With paddle attachment, beat until light and fluffy (approximately 4 minutes).
- Mix eggs into butter/sugar mixture one at a time. Add vanilla extract, lemon juice, lemon zest and canola oil and mix to combine.
- With blender on low speed, add half of flour mixture. Add sour cream, then remainder of flour mixture. Mix until well combined.
- Fold in poppy seeds so they’re evenly distributed throughout batter.
- Fill mini bundt cake molds with batter. Bake approximately 20-25 minutes, or until toothpick inserted in center comes out clean.
- Cool on wire rack. When molds are cool enough to handle, gently pop out cakes to continue cooling.
- Almond glaze: Combine powdered sugar, almond extract, 2 teaspoons milk and butter with a whisk. Add in a little milk at a time until you reach your desired consistency.
- Pour over cooled Bundt cakes, and top with sliced almonds and fresh fruit for decoration.