ORANGE POPPY SEED CAKE
Note: Because this cake bakes at such a low temperature, try to avoid opening the oven to check on the progress of the cake during the baking time. Sharing from personal experience - if the oven temperature cools down too much while the cake bakes, the center of the cake may collapse.
Provided by Martha
Time 1h20m
Number Of Ingredients 12
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 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.
RECIPE ORANGE POPPY SEED CAKE
Orange Poppy Seed cake is one of those cakes that is popular with everyone! No matter what the occassion, an Orange Poppy Seed Cake is always perfect. Serve it hot and fresh out of the oven with nothing more than a sprinkle of icing sugar. Or make a citrus drizzle by combining a little icing sugar with a little orange juice. You could even use this Orange Poppy Seed Cake recipe for a fully iced cake. Forget the traditional Wedding Cake and switch it out for this Orange Poppy Seed Cake. It's dense enough to hold the royal icing and stays fresh for days. If you find you still have a slice or two left after a few days but it's not as fresh as first baked, pop a slice in the toaster and top with a little butter. Just as good as any cafe style banana bread! What's so good about this recipe? We love that this Orange Poppy Seed Cake recipe uses plenty of fresh orange juice. We also love that this recipe calls for Grapeseed Oil (rather than butter) so there's no messing about with creaming or melting butter. This recipe is also quick to make and easy to memorise. It's also a recipe that's very easy for the kids to make (just remember to supervise the little ones when it comes to putting the cake in and out of the oven. Don't like Orange and Poppy Seeds? If you're not a fan of poppy seeds, this Orange Poppy Seed Cake recipe will work just as well without them. Just leave everything as is and delete the poppy seeds. If you don't have any oranges, you could switch them out for lemon or lime juice. You might just want to slightly increase the sugar to compensate for the tartness. Should I really be eating Poppy Seeds? If you're thinking to yourself, "Hang on aren't poppy seeds used to make drugs?" that's a fair enough assumption. Poppy Seeds have long been associated with opium, heroine, morphine and even codeine. However these drugs aren't actually made from poppy seeds, but rather the sap from the poppy plant. According to an article in the Huffington Post, eating a slice of Orange and Poppy Seed cake won't get you high. You also won't feel any kind of buzz from eating poppy seeds. "The seeds do not "have a drug effect on humans that are eating typical amounts of poppy seeds," Christopher S. Baird, assistant professor of physics at West Texas A&M University, told HuffPost. Sure, the poppy seeds you buy at the store contain between 0.5 to 10 micrograms of morphine per gram, but a dose of medically-prescribed morphine contains anywhere between 5,000 to 30,000 micrograms. So to get that same dose from the seeds you eat, you'd have to potentially eat a ridiculous amount of them." So that's good news then. We're OK to go on enjoying a few poppy seeds on our bagels and in this Orange Poppy Seed Cake. Perhaps just not a whole cake every day! Let us know what you think of this recipe once you've tried it. We'd love to know how your Orange Poppy Seed Cake turned out!
Yield makes 12 Slices
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees celcius. Grease a loaf tin and line with baking paper for easy removal of cake.Place all ingredients (except the icing sugar) into a large food processor and whizz for 2 minutes until well combined.Pour the mixture into the prepared loaf tin and place into the oven on the middle rack.Bake for 25 - 35 minutes. You are aiming for a golden colour and for a wooden skewer to come out clean when inserted in the centre of the cake.Allow the cake to cool for at least 15 minutes in the tin before transferring to a serving plate. Your cake will still be a little fluffy when warm so if you are after a dense cake that slices easily, allow to cool completely.Dust with icing sugar to serve. Or you can make a citrus drizzle by combining 1/2 cup orange juice with 1/2 cup icing sugar. Or an orange syrup by boiling 1/2 cup orange juice with 1/2 cup caster sugar until the mixture reduces to a syrupy texture.
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 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.
TOM'S ORANGE & POPPYSEED CAKE
Why not turn this cake into a dessert?
Provided by Tom Dolby
Categories Afternoon tea, Dessert, Dinner, Treat
Time 2h
Yield Cuts into 8 slices
Number Of Ingredients 12
Steps:
- Preheat the oven to fan 160C/conventional 180C/gas 4. Thinly slice the unpeeled oranges then put them in a saucepan with 400ml/14fl oz water and the sugar. Stir everything around and poach the oranges, covered, over a medium heat for 20 minutes until the pith feels soft when tested with a sharp knife. Remove from the heat and leave to cool.
- Grease and line a 20cm springform cake tin and arrange the nicest poached orange slices (about seven) in the bottom. Strain the remaining orange slices, keeping the poaching liquid. Purée 100g/4oz of the oranges together with 75ml/21⁄2 fl oz of the liquid, to make a smooth mixture (a hand blender is great for this).
- To make the cake, mix the flour, baking powder, almonds and poppy seeds together and put aside. Whisk the eggs with the caster sugar until the mixture looks like softly whipped cream. This will take 5-7 minutes. Immediately fold in the orange purée very gently using a spatula, so you don't knock out all the air.
- Fold the dry ingredients into the foamy orange mix, stopping as soon as it's combined. Carefully pour the mixture into the prepared tin and bake for 40-45 minutes until golden brown and springy to the touch. Test with a skewer - if it comes out clean from the centre, the cake is cooked. Remove from the oven and leave to cool in the tin. When cool, turn the cake out so the orange slices are uppermost.
- While the cake is cooling, make the curd. Beat the eggs with the orange and lemon juices, then strain into a bowl. Add the sugar, butter and orange and lemon zest, then place the bowl over a pan one-third full of boiling water. Stir over the heat until the mixture thickens - it's ready when it thickly coats the back of your spoon (this could take up to 30 minutes, so be patient). Leave to cool.
- Cut the cake across twice, into three sections. Brush middle and bottom layers with some of the leftover syrup. Divide the curd between the layers and spread it out, then sandwich all three sections together. Brush the top with more syrup. Let the cake sit for a few hours to allow flavours to develop. It keeps for 3-4 days in the fridge
Nutrition Facts : Calories 685 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 82 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.49 milligram of sodium
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