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.
FRESH ORANGE-POPPY SEED CAKE
Ready for a cake unlike any other? Then try this pretty, citrusy cake flavored with orange extract and garnished with fresh orange slices!
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Cut orange crosswise in half; wrap 1 piece with plastic wrap. Refrigerate until ready to use. Grate remaining orange half. Reserve zest; discard grated orange half or reserve for snacking.
- Beat cake mix, 1-1/2 cups sour cream, poppy seed, 1 tsp. orange extract and reserved orange zest with mixer until blended. (Batter will be thick.)
- Pour into 9x5-inch loaf pan sprayed with cooking spray.
- Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Remove from pan to wire rack; cool completely. Transfer to plate.
- Beat cream cheese, almond extract, remaining sour cream and remaining orange extract in medium bowl with mixer until blended. Gradually beat in sugar; spread over top of cake. Garnish with orange slices.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 44 g, Fiber 1 g, Sugar 29 g, Protein 4 g
ORANGE AND POPPY SEED CAKE
Easy one layer Orange and Poppy Seed Cake made from scratch.
Provided by Jessica Holmes
Categories Cake
Time 1h25m
Number Of Ingredients 17
Steps:
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
- In a large mixing bowl, add flour, baking powder, salt, sugar, poppy seeds and orange zest. Stir briefly to combine.
- In a separate bowl, add orange juice, oil, eggs and vanilla. Whisk briefly just to break up the egg yolks.
- Add wet ingredients to dry ingredients, along with the yogurt and milk, and gently mix until combined - but be careful not to over mix. Spoon batter into prepared tin.
- Bake cake for approximately 35-40 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
- To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add sugar, 1 cup at a time, and continue to beat until smooth.
- Add orange juice and mix until frosting is creamy. Taste and add extra orange juice if needed. Generously frost the top of the cake. Scatter over fresh orange zest.
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 SEED CAKE
Recipe courtesy Nicolette Novak and Lisa Rollo, The Good Earth Cooking School.
Provided by Christine Cushing
Categories bake,Citrus,dessert,North American,snack
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Grease an 8-inch square cake pan and line with parchment paper.
- In a small bowl, combine the poppy seeds and yogurt and set aside.
- In another bowl, beat together the butter, grated orange rind and sugar until light and creamy. Add the eggs and beat until well incorporated. Stir in the poppy seed mixture, flour, salt, baking powder, almonds and orange juice.
- Spoon the batter into the prepared pan. Bake for 45 to 50 minutes or until cooked when tested with a toothpick or skewer. When cake is still warm, pour over the syrup. Cake serves 6 to 8.
- In a saucepan, stir the sugar, remaining orange juice, and water over medium heat until the sugar is dissolved and mixture starts to boil. Add the orange zest and continue to boil slightly thickened and syrupy, about 15 to 20 minutes.
- Pour the hot syrup over the warm cake and serve. To take it up a notch on the sinfulness scale, add a dollop of whipped cream, flavoured with Grand Marnier.
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
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 BERRIES AND CRèME FRAîCHE
Number Of Ingredients 19
Steps:
- Into a bowl sift together the flour, the salt, the baking soda, and the baking powder and stir in the poppy seeds. In a large bowl with an electric mixer cream the butter with 1 cup of the sugar and the zest until the mixture is light and fluffy. In a small bowl whisk together the yolks, the sour cream, and the vanilla until the mixture is combined well and beat the flour mixture and the yolk mixture into the butter mixture alternately, beginning and ending with the flour mixture and beating well after each addition. In another bowl with cleaned beaters beat the whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the white until they hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Stir about one third of the meringue into the batter to lighten it, fold in the remaining meringue gently but thoroughly, and pour the batter into a buttered and floured 10-inch springform pan, smoothing the top. Bake the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean.
- In a small saucepan combine the juice, the liqueur, the sugar, and the zest, heat the mixture over moderately high heat, stirring, until the sugar is dissolved, and remove the pan from the heat.
- Transfer the zest with a fork to a bowl, pour 1/3 cup of the syrup into the bowl, reserving the remaining syrup, and add the berries to the bowl. Toss the mixture until it is combined well and chill it, covered, for at least 2 hours and up to 24 hours.
- Remove the cake from the oven, transfer it in the pan to a rack, and poke the top immediately all over with a skewer. Brush the top of the cake generously with half the reserved syrup, letting some of it run down between the cake and the side of the pan, and let the cake stand for 10 minutes. Run a thin knife around the edge of the pan, remove the side of the pan, and invert the cake onto the rack. Poke the cake all over with the skewer and brush it generously with the remaining syrup. Re-invert the cake onto another rack and let it cool completely. (The cake may be made 1 day in advance and kept wrapped well in plastic wrap or in an airtight container at room temperature). Just before serving, sift the confectioners' sugar over the top of the cake and serve the cake with the macerated berries and the crème fraîche.
FRESH ORANGE-POPPY SEED CAKE
A rich and moist orange poppy seed cake enriched with sour cream gets an orange cream cheese icing for a special breakfast, snack, or dessert treat. It's baked in a loaf pan and garnished with fresh orange slices.
Provided by Allrecipes Member
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Grate half the orange; set aside. Cut remaining orange half into thin slices. Discard remaining orange half or reserve for another use.
- Beat cake mix, 1-1/2 cups sour cream, poppy seed, orange zest and 1 teaspoon orange extract. (Batter will be thick.) Pour into 9x5-inch loaf pan sprayed with cooking spray. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes; remove to wire rack. Cool completely. Transfer to plate.
- Beat cream cheese, almond extract and remaining sour cream and orange extract in medium bowl with mixer until well blended. Gradually beat in sugar; spread over top of cake. Garnish with orange slices.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 47.6 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 6.7 g, Sodium 333.4 mg, Sugar 35.1 g
ORANGE GINGER POPPY SEED CAKE (MARTHA STEWART)
A lovely cake from Martha Stewart Weddings Winter/Spring 1995. Multiplies well for larger pans. Number of servings is a complete guess -- depending on how the cake is cut! "To estimate how many batches of batter you will need for the pans you choose, measure the volume of the pan by pouring water in to about two-thirds of the way up (or as high as you would fill the pan with batter) and multiply the recipe accordingly, using batter [yield] provided."
Provided by Ciocia Laura
Categories Dessert
Time 1h5m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350. Butter and flour an 8-inch round cake pan. Beat butter in the bowl of an electric mixer until light-coloured. Gradually add sugar and beat until fluffy.
- Beat in eggs one at a time. Add orange rind, ginger mixture, vanilla and poppy seeds; mix until well combined.
- Sift together flour, baking powder, baking soda and salt. Add slowly to egg mixture, alternating with yogurt, until well blended. Pour batter into cake pan and bake until a tester inserted in centre of cake comes out clean, about 45 minutes. Cool completely on wire rack.
Nutrition Facts : Calories 184.3, Fat 9.3, SaturatedFat 5.2, Cholesterol 63, Sodium 141, Carbohydrate 21, Fiber 0.7, Sugar 6.4, Protein 4.2
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
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.
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