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 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.
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.
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
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
MOLLY KATZEN'S/MOOSEWOOD RESTAURANT'S UKRAINIAN POPPY SEED CAKE
My sister in law made this for her daughter's first birthday party recently. It is very good and easy to prepare. Please don't Zmail to tell me this isn't "authentic" Ukrainian cake. You can take that issue up with Ms. Katzen. Note: CG forgot to tell you when I first posted this recipe that SIL omitted the orange glaze and just lightly sprinkled powdered sugar on top of the cake instead. --fyi--
Provided by COOKGIRl
Categories Dessert
Time 1h5m
Yield 1 bundt cake
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (175°C). Butter a 10 inch tube or bundt pan.
- CAKE: Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each.
- Sift together the dry ingredients in a separate bowl.
- Add the dry ingredients to the butter/egg mixture alternately with the poppy seeds and milk; beginning and ending with the dry mixture.
- Stir batter just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end.
- Spread the batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.
- Cool for 10 minutes, then invert onto a pretty cake platter. Allow to cool completely before adding the orange glaze and/or slicing.
- ORANGE GLAZE: Combine the ingredients in a small saucepan and bring to a boil. Lower heat and simmer uncovered for about 3 minutes.
- Pour the hot glaze onto the cooled cake. Let stand at least 10 minutes before slicing.
Nutrition Facts : Calories 4374.3, Fat 254.1, SaturatedFat 132.1, Cholesterol 1080.2, Sodium 5500.8, Carbohydrate 466.7, Fiber 28, Sugar 229.2, Protein 74.7
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 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
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.
ORANGE POPPY SEED CAKE II
Make and share this Orange Poppy Seed Cake II recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees (325 degrees if using colored Bundt pan). Grease and flour pan (use solid shortening).
- Combine all ingredients in large bowl. Beat 2 minutes at highest speed.
- Pour into prepared pan. Bake 50 to 60 minutes or until toothpick inserted comes out clean.
- Cool upright in pan for 45 minutes.
- Invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar.
Nutrition Facts : Calories 4058.8, Fat 194.7, SaturatedFat 30.3, Cholesterol 856.5, Sodium 5153.8, Carbohydrate 532.1, Fiber 7.8, Sugar 342.6, Protein 51.6
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