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1
In a small saucepan, bring 1/2 cup of water to a boil.
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2
Remove from the heat, add the poppy seeds and cover.
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3
Let stand for 1 hour.
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4
Scrape the seeds into a blender and pulse until lightly crushed.
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5
Preheat the oven to 350.
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6
Lightly grease and flour an 8-inch square baking pan, tapping out any excess flour.
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7
In a medium bowl, whisk the 1 1/3 cups of flour with the baking powder and salt.
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8
In a large bowl, using a handheld mixer, beat the butter with the granulated sugar at medium-high speed until fluffy, about 3 minutes.
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9
Add the poppy seed mixture and beat at medium speed until just combined.
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10
Add the eggs to the batter one at a time, beating well between additions.
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11
Beat in the vanilla and almond extracts.
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12
Using a wooden spoon, stir in the flour mixture until just incorporated.
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13
Scrape the batter into the prepared pan.
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14
Bake the cake for about 45 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
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15
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and let cool completely, about 2 hours.
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16
Dust the cake with confectioners' sugar, cut into squares and serve.
