Orange Poppyseed Cake Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
• Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
• Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
• Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
• Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
• Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.

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.

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

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, beat cake mix, 1 tablespoon orange peel, water, 1/2 cup orange juice, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan.
• Bake as directed on box for 12-cup fluted tube pan. Cool 15 minutes; remove from pan to cooling rack or heatproof serving plate. Cool completely, about 2 hours.
• In small bowl, mix powdered sugar, 1/4 teaspoon orange peel and 1 tablespoon orange juice. Stir in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down sides. Garnish with additional orange peel. Store loosely covered.

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.