Simple Orange Poppy Seed Cake Food

LEVANA'S ORANGE POPPY SEED CAKE

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 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 & POPPY SEED CAKE WITH CHOCOLATE SAUCE

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.

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 ZUCCHINI CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12-inch loaf pan with cooking spray.
• Mix flour, cinnamon, baking soda, salt, baking powder, cloves, nutmeg, and ginger together in a bowl.
• Beat eggs in a large bowl with an electric mixer until smooth. Beat in white sugar and brown sugar until incorporated. Mix in vegetable oil. Beat flour mixture in gradually until batter is smooth. Stir in orange zest. Fold in zucchini, dried fruit, and poppy seeds.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan, about 10 minutes.
• Mix confectioners' sugar and orange juice together in a small bowl to make glaze.
• Prick cake all over with a fork; drizzle glaze on top. Let cake cool completely before serving, about 30 minutes.

ORANGE POPPY SEED CAKE

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

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.

ORANGE POPPY SEED CAKE II

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.

INDIVIDUAL ORANGE AND POPPY SEED POUND CAKES

Steps:

• Preheat oven to 350°F. Butter and flour four 5 3/8 x 3 1/4 x 1 7/8-inch loaf pans. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar and unsalted butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in orange juice, grated orange peel and vanilla extract (batter may look curdled). Beat in flour mixture. Fold in poppy seeds.
• Divide batter equally among prepared pans (about 1 1/2 cups each). Place pans in oven. Bake until tops of cakes are brown and tester inserted into center comes out clean, about 55 minutes. Transfer pans to rack. Cool cakes 10 minutes. Cut around sides of pans to loosen cakes. Turn cakes out onto wire racks and cool completely. (Cakes can be prepared up to 1 week ahead. Wrap in aluminum foil; store cakes at room temperature.)

ORANGE & POPPY SEED CAKE WITH CREAM CHEESE FROSTING

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.

WHITE CHOCOLATE AND ORANGE POPPY SEED CAKE

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.

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.

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.

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:

• Preheat oven to 170*C.
• Grease and line 22 cm round cake pan.
• Cream butter, sugar and orange zest until pale.
• Add eggs one at a time, mixing well.
• Sift flour and baking powder and add to butter mixture, mix to combine.
• Fold in poppy seeds and milk.
• Spread into prepared baking pan.
• Bake 45 minutes or until skewer comes out clean.
• Cool 5 minutes before turning out.
• Dust with icing sugar to serve.