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.
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
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.
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
FLOURLESS POPPY SEED CHOCOLATE CAKE
Here is another yummy gluten-free cake perfect for Valentine's Day and for anyone who loves poppy seeds and chocolate! It contains no white sugar or high-GI flour. For heart shape dusting, draw a big heart on a piece of parchment paper using a pencil and cut the heart out. Place the heart in the center of the baked cake and dust cocoa powder around it. Discard the heart paper and place the remaining paper on the cake aligning with the heart shape. Dust powdered sugar to create a white heart in the center. If you are concerned with blood sugar spikes, please substitute erythritol for coconut sugar and use sugar-free chocolate. The cake gets more moist if you wrap the cake and keep it at room temperature overnight.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h10m
Yield 1 7-inch cake, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 2-cup measuring cup, place poppy seeds and pour boiling water to completely cover the poppy seeds.
- Drain well using a coffee filter. Set aside.
- In a small pan, melt butter and add chocolate pieces under very low heat until the chocolate is melted. Set aside.
- In a medium bowl, whip egg whites until stiff peaks are formed. Set aside.
- Preheat oven to 350°F/180°C. Spray oil inside a 7-inch (18 cm) springform pan.
- In another medium bowl, beat egg yolks and coconut sugar until smooth.
- Add almond or vanilla extract, melted chocolate, and liquor (if using) and mix using a spatula.
- Add poppy seeds and mix. Add almond meal and salt and mix.
- Fold in the egg whites and mix until blended.
- Bake for about 40 minutes. Cool and remove the cake from the pan.
- Dust cocoa powder and powdered sugar using a heart-shape stencil (see note above).
- Infuse love and serve with whipped cream and/or ice cream if desired.
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
This is from the side of a packet of sugar - need to throw it out, so I'm posting it for safe keeping. When I do make it, if I have some spare calories in my diet, I'll be making a lemon cream cheese frosting with poppy seeds in it instead of just dusting with icing sugar.
Provided by Pink Princess
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 170*C.
- Grease and line 22 cm round cake pan.
- Cream butter, sugar and orange zest until pale.
- Add eggs one at a time, mixing well.
- Sift flour and baking powder and add to butter mixture, mix to combine.
- Fold in poppy seeds and milk.
- Spread into prepared baking pan.
- Bake 45 minutes or until skewer comes out clean.
- Cool 5 minutes before turning out.
- Dust with icing sugar to serve.
Nutrition Facts : Calories 647.5, Fat 40.9, SaturatedFat 22.9, Cholesterol 230.8, Sodium 471.6, Carbohydrate 62.8, Fiber 1.7, Sugar 34.8, Protein 9.7
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.
ORANGE POPPY-SEED POUND CAKE (LIGHTEN-UP RECIPE)
Found this recipe in the 1/14/08 issue of Womans World magazine. This sounds delicious! Posting for safe keeping. It says this is a lighten-up recipe and less than half the calories and 2/3 less fat than the classic version.
Provided by KaraRN
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 8 1/2 x 4 1/2 x 2 1/2" loaf pan.
- Combine flour, baking powder, soda and salt; reserve.
- On medium speed beat granulated sugar, oil and egg whites until blended. On low, beat in poppy seeds, 1 1/2 t zest and flour mixture.
- Beat in 3/4 c milk until smooth.
- Pour batter into pan.
- Bake 50 minutes or until toothpick inserted into center comes out clean.
- Cool 10 minutes. Remove from pan; cool completely on rack.
- Whisk confectioners' sugar with remaining 2 t of milk and 1/2 t zest; pour over cake.
- Garnish with orange zest strips, if desired.
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