Orange And Poppy Seed Sheet Cake Food

ORANGE POPPY BUNDT CAKE

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-AND-POPPY-SEED SHEET CAKE

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

Steps:

• Beat the cream cheese, butter and vanilla paste until smooth with electric mixer/beaters.
• Add icing sugar 1/2 cup at a time so you don't end up with one big 'poof' of sugar in your kitchen. Finally, add orange rind. Combine.
• Preheat oven to 160°C (320°F). Pre-prepare a 20cm round, lined cake tin.
• Put the poppy seeds and milk into a jug, stir, then set aside on your workbench to start on the other ingredients.
• Place the butter, orange rind, vanilla paste and sugar into a bowl, then beat with an electric mixer/beaters until light, creamy and pale in colour.
• Add eggs, one by one, mixing between each one.
• Add sifted flour and baking powder, milk poppy seed mixture, orange juice, and mix until ingredients are just combined.
• Pour into prepared cake tin and bake for 60mins,or until cake tested with a skewer. Whilst the cake is cooling prepare icing.

EASY ORANGE AND POPPYSEED CAKE

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

Steps:

• 1. Preheat the oven to 180C. Grease a 22cm round cake tin or kugelhopf tin and lightly dust with flour, shaking out any excess. 2. Using electric beaters, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla, poppy seeds and orange zest and stir until well combined. 3. Sift the flours into a bowl. Using a large metal spoon, gently fold the flour into the butter mixture, alternating with the milk, until just combined and almost smooth. 4. Spoon the batter into the prepared tin and smooth over the surface. Bake for 45 minutes, or until a cake tester inserted into the centre of the cake comes out clean. Remove from the oven, leave in the tin for 10 minutes, then turn out onto a wire cake rack to cool slightly. 5. While the cake is baking, prepare the candied citrus. Cut the oranges and lemons into slices about 4mm thick. Place 250g of the sugar in a heavy-based frying pan with 80ml (⅓ cup) water. Stir over low heat until the sugar has completely dissolved. Bring to the boil, then reduce the heat and simmer. Add a quarter of the fruit slices to the syrup and simmer for 5-10 minutes, or until the fruit is transparent and the syrup is reduced and toffee-like. Lift out the fruit with tongs and cool on a wire rack. 6. Add an extra 90g (heaped ⅓ cup) sugar to the syrup and stir to dissolve. Simmer a second batch of fruit slices in the syrup as before, then remove. Add another 90g sugar to the syrup and stir to dissolve, then simmer a third batch of fruit slices in the syrup, then remove. Repeat with the remaining sugar and fruit slices. Reserve the syrup and allow the candied citrus slices to firm. 7. Place the warm cake, still on the wire rack, over a tray. Pierce all over with a cake skewer, then pour the hot syrup over, allowing it to soak in - if the syrup is too thick, thin it with a little orange juice. Set the cake on a serving plate and arrange some of the firm candied citrus slices over the top. Tip: Orange poppy seed cake is best served within a few hours of decorating. Any left-over candied fruit can be kept between layers of baking paper in an airtight container for up to 2 days.

ORANGE POPPY SEED BUNDT CAKE

Steps:

• Preheat oven to 350 degrees
• Mix together eggs and sugar and beat until fluffy
• Add oil, milk, juice, and vanilla. Mix until combined
• Add in flour, baking powder, salt, poppy seeds and orange zest
• Mix until incorporated.
• Pour into a greased bundt pan or mini bundt pan (makes 12)
• Bake full size pan for about 60 minutes and small pans about 12-15 or until a toothpick comes out clean.
• While cake is baking combine glaze ingredients and place in a small saucepan and heat until thickened. About 3-4 minutes.
• After cake is done remove from pan and prick all over with a skewer or toothpick.
• Brush glaze over top and sides of cake while it is still hot.
• Allow cake to cool
• Drizzle with powdered sugar and OJ mixture. Be sure drizzle is stiff enough not to run all over.

BITTER ORANGE & POPPY SEED CAKE

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.

ORANGE POPPY SEED CAKE

Steps:

• In a bowl, sift together the flour, baking powder and salt. Set aside.
• In the bowl of a standmixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
• Alternate adding the flour mixture and the milk to the creamed mixture, mixing well after each addition.
• Fold in the poppy seeds, vanilla and orange zest and mix just until evenly combined.
• Pour the batter into your prepared pan.
• Bake for 50 to 60 minutes or until the edges of the cake shrink slightly away from the sides of the pan and a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for about 30 minutes and then turn out onto a cake rack or plate to cool.
• Prepare the glaze by mixing the orange juice and sugar together until the sugar dissolves.
• Using a toothpick or cake tester, prick holes throughout the top of the cake and slowly spoon or brush the glaze over the cake, allowing the glaze to seep into the cake.
• Slice to serve.

ORANGE POPPY SEED CAKE WITH MASCARPONE BUTTERCREAM

Steps:

• Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder, poppy seeds, and salt. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream butter, sugar and orange zest on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and milk & orange juice, beginning and ending with flour (3 additions of flour and 2 of milk & orange juice). Fully incorporating after each addition.
• Bake for 25-30 mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
• Place sugar and orange juice into a pot over med-high heat. Stir to dissolve sugar and cook until mixture boils. Boil for 1 minute. Cool completely before use.
• Beat butter until smooth. Slowly add in powdered sugar (1/2 cup at a time). Add vanilla and beat on med-high for 5mins.
• Add mascarpone cheese and beat just until smooth and combined. Do not overbeat.
• Place one layer of cake on a cake stand or serving plate. Brush with 2-3 Tbsp simple syrup. Top with approximately 1 cup of buttercream, spread evenly.
• Repeat with remaining layer and apply a thin layer of frosting all over to crumb coat the cake. Chill for 20mins. You can leave the cake naked or fully frost the cake after chilling if desired.
• Decorate the top with fresh orange slices, orange leaves, and poppy seeds if desired.

FRESH ORANGE-POPPY SEED CAKE

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.

ORANGE AND POPPY SEED CAKE

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.