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 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 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-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.
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.
ORANGE-POPPY SEED CAKE
Flecked with orange peel and crunchy poppy seed, this pretty tube cake is pierced while hot and infused with an orange juice and liqueur syrup.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Combine flour, baking powder and baking soda; set aside. Beat cream cheese, butter and 1 cup of the granulated sugar in large bowl with electric mixer on medium speed until well blended. Add egg yolks, one at a time, beating well after each addition. Add flour mixture alternately with the sour cream, beating well after each addition. Add poppy seed and orange zest; mix well.
- Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into cream cheese mixture. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. or until wooden pick inserted near center of cake comes out clean. Combine remaining 1/2 cup granulated sugar, the liqueur and orange juice in small saucepan; cook on low heat until sugar is dissolved, stirring constantly. Prick hot cake several times with fork. Pour syrup over cake; cool 10 min. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar. Transfer to serving plate. Garnish with quartered orange slices, if desired.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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.
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-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
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
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