Orange Cake With Poppy Seeds Recipes

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 CAKE

Steps:

• Preheat oven to 350°F. Combine flour, baking powder and baking soda; set aside. Beat cream cheese, butter and 1 cup of the granulated sugar in large bowl with electric mixer on medium speed until well blended. Add egg yolks, one at a time, beating well after each addition. Add flour mixture alternately with the sour cream, beating well after each addition. Add poppy seed and orange zest; mix well.
• Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into cream cheese mixture. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. or until wooden pick inserted near center of cake comes out clean. Combine remaining 1/2 cup granulated sugar, the liqueur and orange juice in small saucepan; cook on low heat until sugar is dissolved, stirring constantly. Prick hot cake several times with fork. Pour syrup over cake; cool 10 min. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar. Transfer to serving plate. Garnish with quartered orange slices, if desired.

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 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.

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 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.

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 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.

ORANGE, POPPY SEED, AND BUTTERNUT SQUASH COFFEE CAKE

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.

ORANGE POPPY SEED POUND CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Generously butter a 8 ½ x 4 ¼ x 2 ½-inch loaf pan.
• In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt.
• Pour the sugar into a medium-sized mixing bowl.
• Grate all the zest from the orange. Rub the zest into the sugar until the sugar is orange and fragrant.
• Slice the orange in half for juicing. In a liquid measuring cup, measure out ¾ cup yogurt and squeeze in about ¼ cup orange juice to yield 1 cup total liquid.
• Whisk the yogurt and orange juice, eggs and vanilla into the sugar mixture.
• When the mixture is well blended, gently whisk in the dry ingredients, just until incorporated.
• Switch to a spatula and fold in the oil until incorporated.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake the cake for 50 to 55 minutes, or until the top is golden and the sides start to pull away from the sides of the pan. A toothpick inserted into the center should come out clean.
• Let the cake cool in the pan for 10 minutes, then run a knife between the cake and the sides of the pan to loosen.
• Unmold the cake by placing a large plate upside down over the loaf pan and carefully turning it over.
• Let the cake cool to room temperature right-side up.
• Serve, and enjoy!

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 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 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

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 POPPY SEED BUNDT CAKE

Steps:

• Preheat oven to 350 degrees
• Mix together eggs and sugar and beat until fluffy
• Add oil, milk, juice, and vanilla. Mix until combined
• Add in flour, baking powder, salt, poppy seeds and orange zest
• Mix until incorporated.
• Pour into a greased bundt pan or mini bundt pan (makes 12)
• Bake full size pan for about 60 minutes and small pans about 12-15 or until a toothpick comes out clean.
• While cake is baking combine glaze ingredients and place in a small saucepan and heat until thickened. About 3-4 minutes.
• After cake is done remove from pan and prick all over with a skewer or toothpick.
• Brush glaze over top and sides of cake while it is still hot.
• Allow cake to cool
• Drizzle with powdered sugar and OJ mixture. Be sure drizzle is stiff enough not to run all over.

POPPY SEED CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350℉ (180℃). Grease and flour a 12-cup bundt pan. In large bowl of mixer, combine sugar, corn oil, eggs, vanilla and almond extracts. Beat to blend. Combine and sift flour, poppy seeds, baking powder and salt into separate bowl. Add dry ingredients alternately with milk into large mixing bowl containing sugar mixture, beginning and ending with dry ingredients. Mix to blend. Pour batter into prepared pan. Bake approximately 45 to 50 minutes, or until toothpick inserted near center comes out clean. Remove cake from oven and place pan on wire rack to cool for 10 minutes. Prepare glaze while cake is cooling: Whisk powdered sugar, orange juice and almond extract together in a small bowl to blend. Turn out cake onto rack or cake platter. Spoon glaze over warm cake and allow cake to cool completely before slicing. Note: This poppy seed cake, which works in low or high altitudes without adjustment, will keep a number of days in a covered container on the counter top and freezes well unglazed. Serve it plain for snacking, glazed for desserts or with orange slices for breadfast.