Easy Orange And Poppyseed Cake Recipes

ORANGE & POPPY SEED CAKE

Steps:

• Beat the cream cheese, butter and vanilla paste until smooth with electric mixer/beaters.
• Add icing sugar 1/2 cup at a time so you don't end up with one big 'poof' of sugar in your kitchen. Finally, add orange rind. Combine.
• Preheat oven to 160°C (320°F). Pre-prepare a 20cm round, lined cake tin.
• Put the poppy seeds and milk into a jug, stir, then set aside on your workbench to start on the other ingredients.
• Place the butter, orange rind, vanilla paste and sugar into a bowl, then beat with an electric mixer/beaters until light, creamy and pale in colour.
• Add eggs, one by one, mixing between each one.
• Add sifted flour and baking powder, milk poppy seed mixture, orange juice, and mix until ingredients are just combined.
• Pour into prepared cake tin and bake for 60mins,or until cake tested with a skewer. Whilst the cake is cooling prepare icing.

ORANGE AND POPPY SEED MUFFINS

Steps:

• Preheat your oven on 180'C / 350'F. Prepare a Muffin Pan with Paper Liners (1).
• In a large bowl, whisk together the Sugar and Eggs for about a minute, or until froathy.
• Add the Canola Oil, Orange Juice, Orange Zest and Greek Yogurt. Whisk together until smooth and combined.
• Whisk in the Flour, Baking Powder and Baking Soda (2) until smooth, then add the Poppy Seeds.
• Scoop the muffin batter into the muffin pan, then bake for 18 to 20 minutes (more or less depending on your oven) - or until golden and the tip of a small skewer comes out clean.

POPPY ORANGE SEED CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease your pans and set aside.
• In a medium bowl combine the flour and baking soda and salt. Set aside.
• In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.
• With the mixer running on low speed add oil slowly until combined and repeat with the butter. Add orange juice poppy seeds and zest and keep mixing slowly until combined. Add flour mixture and mix until just combined (being careful not to overmix).
• NOTE: depending on the brand of flour you use, the batter may be quite wet.
• Add batter to the prepared pan. Bake for 20-25 minutes for the muffin pan. ( 50-60 minutes for a 12 cup/10-inch bundt pan, or 40-50 minutes for 2 loaf pans or until a cake tester inserted into the center comes out clean)
• While the cakes bake, mix together the orange juice, zest, and sugar to make the glaze.
• Allow to cool 5-10 minutes before adding the glaze.
• When the cakes are done and are still warm remove them from the pan, transfer them to a wire rack with baking paper, prick the warm cakes all over with a skewer and then pour over the glaze.
• Place a second sheet of baking paper next to the cooling rack. Transfer the cooling rack with the cakes to the clean paper and pour the glaze that dripped off the cakes onto the baking paper over the cakes. You may have to repeat this step a few times. Once glazed the juice will sink into the cakes and the sugar will form a lovely, crisp topping.

ORANGE POPPY SEED CAKE

Steps:

• 1. Preheat the oven to 180C. Grease a 22cm round cake tin or kugelhopf tin and lightly dust with flour, shaking out any excess. 2. Using electric beaters, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla, poppy seeds and orange zest and stir until well combined. 3. Sift the flours into a bowl. Using a large metal spoon, gently fold the flour into the butter mixture, alternating with the milk, until just combined and almost smooth. 4. Spoon the batter into the prepared tin and smooth over the surface. Bake for 45 minutes, or until a cake tester inserted into the centre of the cake comes out clean. Remove from the oven, leave in the tin for 10 minutes, then turn out onto a wire cake rack to cool slightly. 5. While the cake is baking, prepare the candied citrus. Cut the oranges and lemons into slices about 4mm thick. Place 250g of the sugar in a heavy-based frying pan with 80ml (⅓ cup) water. Stir over low heat until the sugar has completely dissolved. Bring to the boil, then reduce the heat and simmer. Add a quarter of the fruit slices to the syrup and simmer for 5-10 minutes, or until the fruit is transparent and the syrup is reduced and toffee-like. Lift out the fruit with tongs and cool on a wire rack. 6. Add an extra 90g (heaped ⅓ cup) sugar to the syrup and stir to dissolve. Simmer a second batch of fruit slices in the syrup as before, then remove. Add another 90g sugar to the syrup and stir to dissolve, then simmer a third batch of fruit slices in the syrup, then remove. Repeat with the remaining sugar and fruit slices. Reserve the syrup and allow the candied citrus slices to firm. 7. Place the warm cake, still on the wire rack, over a tray. Pierce all over with a cake skewer, then pour the hot syrup over, allowing it to soak in - if the syrup is too thick, thin it with a little orange juice. Set the cake on a serving plate and arrange some of the firm candied citrus slices over the top. Tip: Orange poppy seed cake is best served within a few hours of decorating. Any left-over candied fruit can be kept between layers of baking paper in an airtight container for up to 2 days.

ORANGE AND POPPY SEED CAKE

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.

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 WITH MASCARPONE BUTTERCREAM

Steps:

• Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder, poppy seeds, and salt. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream butter, sugar and orange zest on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and milk & orange juice, beginning and ending with flour (3 additions of flour and 2 of milk & orange juice). Fully incorporating after each addition.
• Bake for 25-30 mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
• Place sugar and orange juice into a pot over med-high heat. Stir to dissolve sugar and cook until mixture boils. Boil for 1 minute. Cool completely before use.
• Beat butter until smooth. Slowly add in powdered sugar (1/2 cup at a time). Add vanilla and beat on med-high for 5mins.
• Add mascarpone cheese and beat just until smooth and combined. Do not overbeat.
• Place one layer of cake on a cake stand or serving plate. Brush with 2-3 Tbsp simple syrup. Top with approximately 1 cup of buttercream, spread evenly.
• Repeat with remaining layer and apply a thin layer of frosting all over to crumb coat the cake. Chill for 20mins. You can leave the cake naked or fully frost the cake after chilling if desired.
• Decorate the top with fresh orange slices, orange leaves, and poppy seeds if desired.

EASY ORANGE AND POPPYSEED CAKE

Steps:

• For the cake, process orange in a food processor until pureed. Add remaining cake 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. Stand for 5 minutes before turning out onto a cooling rack to cool completely.
• For sticky oranges, peel rind from orange into long straight segments, finely julienne rind. Combine sugar and water in a saucepan, stir over low heat until sugar dissolves, add orange rind and bring to the boil, simmer for 10 minutes until syrupy and orange rind is translucent.
• Drizzle warm syrup over cool cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.

RECIPE ORANGE POPPY SEED CAKE

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.