White Chocolate And Orange Poppy Seed Cake Recipes

POPPY SEED CAKE

Steps:

• In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

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.

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.