Orange Ginger Poppy Seed Cake Martha Stewart Food

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 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.

LEMON POPPY SEED CAKE

Steps:

• Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
• Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
• Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
• Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
• For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

ORANGE-YOGURT CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.
• Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.

GLAZED CITRUS-POPPY SEED CAKE

Steps:

• Make the cake: Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray, line bottom with parchment, and spray parchment. Sift together flour, baking powder, and salt. Beat together butter, sugar, and zests with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, then beat in lemon juice. Reduce speed to low, and beat flour mixture into butter mixture, alternating with cream and vanilla, beginning and ending with flour mixture. Stir in poppy seeds.
• Pour batter into cake pan, and bake until a toothpick inserted into center comes out clean and top is deeply golden, 1 hour to 1 hour 15 minutes. Let cool in pan 30 minutes. Unmold, and let cool completely on a wire rack, about 1 hour.
• Make the glaze: Boil juices in a small saucepan until reduced to 1/4 cup. Let cool, then add sugar, stirring until it dissolves. Pour glaze over cooled cake.

ORANGE GINGER POPPY SEED CAKE (MARTHA STEWART)

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.

LEMON POPPY-SEED TEA CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch (8-cup capacity) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds; set aside.
• In a large bowl, using an electric mixer, beat butter and 2/3 cup sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in two parts and milk in one, beginning and ending with flour mixture.
• Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. In a medium saucepan, bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissolve sugar; set syrup aside.
• Remove cake from oven. While cake is still in pan, poke several holes in top with a toothpick. Set aside 2 tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place, right side up, on a platter, and brush all over with reserved syrup. Store, covered, at room temperature for up to 3 days.

GINGER-ORANGE POUND CAKE

Steps:

• Heat oven to 325°F. Grease 12-cup fluted tube (bundt cake) pan with shortening or cooking spray; lightly flour. (Do not use dark or nonstick pan.)
• In large bowl, mix flour, baking powder, salt, gingerroot and orange peel; set aside.
• In another large bowl, beat sugar and butter with electric mixer on low speed 30 seconds, scraping bowl constantly, until creamy. Add eggs; beat on low speed until well blended. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with orange juice on low speed until smooth. Pour into pan.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean and top is dark golden brown. Cool 30 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• Spoon marmalade over cake; top with candied ginger.

POPPY SEED CAKE

Steps:

• In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
• Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
• In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
• Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.

CITRUS POPPY-SEED CAKE

Steps:

• Heat oven to 350 degrees. Place two racks in center of oven. Butter three 8-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside.
• Sift together flour, baking powder, and salt in a medium mixing bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until lightened, 1 to 2 minutes. Gradually add sugar; beat until color has lightened, 3 to 4 minutes, scraping down sides of bowl once or twice. Drizzle in eggs, a little at a time, beating on medium-low speed after each addition until batter is no longer slick but is smooth and fluffy, about 5 minutes. Stop to scrape down bowl once or twice so batter will combine well. Beat in vanilla on medium-low speed.
• Reduce the mixer speed to low. Alternately add reserved flour mixture and milk, a little of each at a time, beginning and ending with flour mixture. Scrape down the bowl once or twice. Beat in lemon zest, orange zest, lime zest, and 1/3 cup poppy seeds.
• Divide batter evenly among the prepared pans. Bake 30 minutes, then rotate pans for even browning. Bake until a cake tester inserted into center of cakes comes out clean, 5 to 10 minutes more. Transfer to wire racks to cool, 15 minutes. Turn out cakes, and set on racks, tops up. Cool completely.
• Remove parchment from bottom of each layer. Save best-looking layer for the top. Place one layer on the serving platter. Spread 1 1/2 cups cream-cheese frosting over the top. Place second cake layer on top, and spread remaining 1 1/2 cups frosting over top. Place reserved layer on top. Chill cake, loosely covered with plastic wrap, 1 hour.
• To serve, stir lemon glaze well, then pour onto center of top layer of cake, letting it run down the sides. Using a single-hole zester, cut long strips of zest from orange and lemon, if desired. Arrange zest in loose spirals on the top of cake, and sprinkle lightly with poppy seeds.

SPONGE CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch round cake pans or two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment; butter parchment and flour pans, tapping out excess flour. Whisk together egg yolks and 1 cup granulated sugar in a bowl set over a saucepan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Remove from heat and beat with a mixer on medium-high speed until pale and thick enough to form a ribbon that dissolves onto itself, 3 to 5 minutes. Beat in vanilla and salt; transfer to a large bowl.
• Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and beat on medium-high speed until stiff, glossy peaks form, about 2 minutes. Fold one third of egg whites into yolks, then gently fold in remaining whites. Sift flour over top and gently start to fold in. When nearly all is folded in, pour melted butter down side of bowl and fold just until incorporated and smooth.
• Divide batter among pans and bake until a toothpick inserted in centers comes out clean, about 25 minutes for rounds, or 15 minutes for sheets, rotating and switching racks halfway through. If baking in round pans, immediately invert cake and remove parchment, then reinvert and cool right side up. If using baking sheets and making a rolled cake, immediately invert cake onto a kitchen towel dusted with confectioner's sugar. Dust top of cake with confectioner's sugar and roll up in towel. Let cool completely, about 1 hour, before unrolling and spreading with filling.