LEVANA'S ORANGE POPPY SEED CAKE
In my never-ending search for orange zest recipes, I came across this one in Levana Kirschenbaum's new book, Levana's Table. It's the most heavenly version of orange poppy seed cake I've seen so far. My only change to the recipe was to move it from the food processor to the stand mixer.
Provided by Mirj2338
Categories Dessert
Time 1h19m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- To make the cake: In a large bowl, mix together the flour, baking powder, salt and orange zest.
- Set aside.
- In an electric mixer, combine the eggs and sugar and beat until light and fluffy.
- Add the oil and vanilla and beat until just combined.
- Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the 3/4 cup orange juice.
- Mix slightly after each addition, just to incorporate.
- Add the poppy seeds and mix to incorporate the seeds into the batter.
- Pour the batter into a greased 10-inch springform pan.
- Bake for 1 hour, or until the point of a knife inserted into the center comes out clean.
- To make the syrup: While the cake is baking, place the syrup ingredients into a small saucepan and heat until thickened, about 3-4 minutes.
- When the cake is done, immediately unmold it from the springform pan.
- Prick it all over with a skewer and brush the syrup all over the top and sides of the cake while it is still hot.
- The cake will absorb all the syrup.
- Let the cake cool completely before serving.
EASY ORANGE AND POPPYSEED CAKE
Make and share this Easy Orange and Poppyseed Cake recipe from Food.com.
Provided by Tisme
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Process the orange in a food processor until pureed. Add the remaining ingredients and process until smooth.
- Pour mixture into a baking paper lined 20cm cake pan and bake at 180°C for 45-50 minutes or until golden and a skewer comes out clean when inserted into the centre of the cake. (The cake will not rise much).
- Stand the cake for 5 minutes before turning out onto a cooling rack.
- For sticky oranges: Peel the rind from orange into long straight segments & finely julienne rind.
- Combine the sugar and water in a saucepan, stir over low heat until sugar dissolves, add orange rind and bring to the boil, simmering for 10 minutes until syrupy and orange rind is translucent.
- Drizzle warm syrup over cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.
ORANGE POPPY SEED CAKE
Make and share this Orange Poppy Seed Cake recipe from Food.com.
Provided by amievv821
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F Grease 10-inch bundt pan (or two small loaf pans).
- Cream butter and sugar together in a mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
- Sift flour, baking powder and salt together. Add to creamed mixture alternately with milk. Mix well after each addition.
- Fold in poppy seeds, vanilla and grated orange zest. Pour batter into the prepared pan(s).
- Set on middle rack of oven and bake for 50-60 minutes (less time if baked in loaf pans), or until edges shrink away slightly from sides of pan and cake tester inserted into center comes out clean. Let cake cool in the pan for 30 minutes before turning it out onto a cake rack.
- When cake has slightly cooled, prick holes in it 1 1/2 inches apart with a long toothpick and pour the *Orange glaze evenly over top. Serve warm. Disposable loaf pans work great for this, as the pans hold all the glaze and keep the cake moist.
- *Orange Glaze.
- 1/2 cup fresh orange juice.
- 1/2 cup granulated sugar.
- Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.
Nutrition Facts : Calories 516.6, Fat 19.1, SaturatedFat 9.1, Cholesterol 139.5, Sodium 389.5, Carbohydrate 79.2, Fiber 1.8, Sugar 52.8, Protein 8.9
ORANGE POPPY BUNDT CAKE
A bundt is the perfect cake to make when you want a beautiful show-stopper without the fuss of frosting. It emerges from its namesake pan looking gorgeous every time, and a simple glaze makes the cake even more mouth-watering.
Provided by Samantha Seneviratne
Categories dessert
Time 2h10m
Yield 10 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour a 10- to 15-cup bundt pan.
- In a large bowl, whisk together flour, baking powder, salt, and baking soda and set aside. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium until light and fluffy, 3 to 5 minutes. Add the orange zest. Then beat in the eggs and egg yolks 1 at a time. Beat in the poppy seeds and vanilla extract. Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture.
- Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 45 to 50 minutes. Transfer to a rack to cool for 15 minutes, then flip the cake out and let it cool completely.
- For the glaze: In a medium bowl, whisk together the confectioners' sugar and orange zest and juice. Drizzle the cake with the glaze to serve.
POPPY SEED CAKE III
A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.
Provided by Anne Fikaris
Categories Desserts Cakes Pound Cake Recipes
Time 2h30m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
- In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 52.6 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 180.1 mg, Sugar 32 g
TOM'S ORANGE & POPPYSEED CAKE
Why not turn this cake into a dessert?
Provided by Tom Dolby
Categories Afternoon tea, Dessert, Dinner, Treat
Time 2h
Yield Cuts into 8 slices
Number Of Ingredients 12
Steps:
- Preheat the oven to fan 160C/conventional 180C/gas 4. Thinly slice the unpeeled oranges then put them in a saucepan with 400ml/14fl oz water and the sugar. Stir everything around and poach the oranges, covered, over a medium heat for 20 minutes until the pith feels soft when tested with a sharp knife. Remove from the heat and leave to cool.
- Grease and line a 20cm springform cake tin and arrange the nicest poached orange slices (about seven) in the bottom. Strain the remaining orange slices, keeping the poaching liquid. Purée 100g/4oz of the oranges together with 75ml/21⁄2 fl oz of the liquid, to make a smooth mixture (a hand blender is great for this).
- To make the cake, mix the flour, baking powder, almonds and poppy seeds together and put aside. Whisk the eggs with the caster sugar until the mixture looks like softly whipped cream. This will take 5-7 minutes. Immediately fold in the orange purée very gently using a spatula, so you don't knock out all the air.
- Fold the dry ingredients into the foamy orange mix, stopping as soon as it's combined. Carefully pour the mixture into the prepared tin and bake for 40-45 minutes until golden brown and springy to the touch. Test with a skewer - if it comes out clean from the centre, the cake is cooked. Remove from the oven and leave to cool in the tin. When cool, turn the cake out so the orange slices are uppermost.
- While the cake is cooling, make the curd. Beat the eggs with the orange and lemon juices, then strain into a bowl. Add the sugar, butter and orange and lemon zest, then place the bowl over a pan one-third full of boiling water. Stir over the heat until the mixture thickens - it's ready when it thickly coats the back of your spoon (this could take up to 30 minutes, so be patient). Leave to cool.
- Cut the cake across twice, into three sections. Brush middle and bottom layers with some of the leftover syrup. Divide the curd between the layers and spread it out, then sandwich all three sections together. Brush the top with more syrup. Let the cake sit for a few hours to allow flavours to develop. It keeps for 3-4 days in the fridge
Nutrition Facts : Calories 685 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 82 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.49 milligram of sodium
ORANGE & POPPY SEED CAKE WITH CREAM CHEESE FROSTING
Found this recipe in a sanatarium recipe book and had it made for my daughters first birthday. Although in the end the cook lost my recipe book and decided to just make carrot cake instead wich was horrid compared to this. Luckily I had jotted down the recipe on some paper. This could also be made as cupcakes.
Provided by Aleigha Nicole
Categories Dessert
Time 50m
Yield 6-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180C.
- Beat eggs and sugar in a bowl.
- Sift in flour and mix to combine.
- Add orange rind, carrot, almond meal and poppy seeds and stir together.
- Spoon mixtue into a cake tin lined with baking paper.
- Cook for 20 minutes or untill golden and cooked through the center. Check with a metal skwerer or knive.
- For frosting mix all ingrediants in a bowl until no lumps and spread with a knive over the top of cake after it has had time to cool.
Nutrition Facts : Calories 487.4, Fat 25.9, SaturatedFat 9.6, Cholesterol 138.9, Sodium 207.2, Carbohydrate 57.1, Fiber 3.5, Sugar 47.2, Protein 10.2
ORANGE-AND-POPPY-SEED SHEET CAKE
Full of citrus flavor, this recipe includes orange zest, sour cream, poppy seeds, and vanilla paste in the batter and orange juice in the luscious, easy icing. To serve, shower with more poppy seeds and get creative when cutting: Small and large planks, slices on the bias, and even triangles are fair game when it comes to a sheet cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h20m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
- Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat to combine. Add butter, zest, poppy seeds, and vanilla; beat to combine. Add sour cream; beat until smooth.
- Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
- Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
- Icing: Whisk together confectioners' sugar, butter, and orange juice until smooth. Spread over cake. Sprinkle with poppy seeds. Let set at least 20 minutes before serving. Iced cake can be stored in an airtight container at room temperature up to 3 days.
ORANGE & POPPY SEED CAKE WITH CHOCOLATE SAUCE
A light, zingy cake with a drizzle of chocolate and candied zest for a special finishing touch
Provided by Jennifer Joyce
Categories Afternoon tea, Treat
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm springform cake tin or line a similar-size cake tin with baking paper. Using an electric mixer, combine 200g butter and 200g sugar in a large bowl. Beat until light and creamy, about 2 mins, then add the eggs, one at a time, beating well after you add each one. Tip in the flour and baking powder, mix for a few secs, then add the orange juice, zest of 2 oranges and poppy seeds. Stir everything together, then pour into the cake tin. Bake for 50 mins, then remove from the oven. Cool completely in the tin.
- Meanwhile, make the candied orange zest by combining the remaining zest (finely sliced), 25g sugar and 100ml water in a small pan. Bring to the boil and cook for 5 mins until thick. Remove the zest with a slotted spoon onto a sheet of non-stick baking paper.
- For the sauce, heat the cream in a small pan until nearly boiling. Put the chocolate and remaining butter into a bowl, then pour the hot cream over it and leave for 1 min to melt. Stir together until smooth, then let it sit until the cake is cool (if it hardens, just reheat gently). Drizzle the sauce over the cake, sprinkle with the candied zest and serve.
Nutrition Facts : Calories 650 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 39 grams sugar, Protein 8 grams protein, Sodium 0.86 milligram of sodium
WHITE CHOCOLATE AND ORANGE POPPY SEED CAKE
Make and share this White Chocolate and Orange Poppy Seed Cake recipe from Food.com.
Provided by Diana Adcock
Categories Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- For the cake~Preheat oven to 325°F.
- Grease and lightly flour a 13x9-inch cake or bundt pan.
- In a mixing bowl beat the butter and sugar together until fluffy.
- Beat in eggs, one at a time, beating well after each addition.
- Alternately add flour and baking soda along with the sour cream and water.
- Once combined mix on low until well blended and smooth.
- Fold in chopped chocolate, poppy seeds and orange rind.
- Pour into prepared pan and bake for 50-60 minutes.
- Once done, remove and let cool on a wire rack.
- Remove cake from pan and allow to cool completely.
- For the Glaze: Melt chocolate and orange juice together in a microwave or small saucepan.
- Stir in icing sugar and mix until smooth.
- Drizzle over cake and quickly sprinkle the top with the candied orange peel and chocolate curls.
BITTER ORANGE & POPPY SEED CAKE
This easy all-in-one cake is made with yogurt for a light texture.
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Dinner, Lunch, Treat
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 11
Steps:
- Heat oven to 160C/fan 140C/gas 3. Butter a deep, medium-sized loaf tin (about 20 x 10cm, measured from the top), then line the base with a rectangle of non-stick baking paper. Put the marmalade into a small pan, heat gently until melted (or use a microwaveproof jug or bowl, then cook on High for 30 secs). Beat in the yogurt, then let cool for a few mins.
- Put the remaining cake ingredients into a large bowl and beat with an electric hand whisk until smooth. Quickly beat in the yogurt and marmalade mix, then pour into the prepared tin. It will be quite runny. Leave the mix mounded in the middle of the tin rather than levelling the top, to help it rise and crack in the middle.
- Bake for 1 hr-1 hr 10 mins until golden and well-risen; a skewer should come out clean. Take a look at the cake after 45 mins; if it has taken on a lot of colour, loosely cover with baking paper. Meanwhile, heat the orange juice and marmalade in a small pan over a gentle heat until the marmalade melts (or use the microwave as before). Set aside to cool, stirring now and again, until you have a thick, but still runny, glaze. When the cake is ready, cool in the tin for 10 mins, then turn onto a rack. Spoon the topping over the cake while it's just warm. The cake is best served the day it's made, but will keep for up to 3 days tightly wrapped in an airtight container. Will freeze for up to 1 month, un-glazed.
Nutrition Facts : Calories 422 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
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