White Chocolate And Orange Poppy Seed Cake Recipes

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WHITE CHOCOLATE AND ORANGE POPPY SEED CAKE



White Chocolate and Orange Poppy Seed Cake image

Make and share this White Chocolate and Orange Poppy Seed Cake recipe from Food.com.

Provided by Diana Adcock

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 15

1/2 cup butter, at room temp
1 1/2 cups granulated sugar
2 eggs
2 1/4 cups white flour
1 1/2 teaspoons baking soda
1/2 cup sour cream
1 cup water
4 ounces white chocolate, chopped
1/4 cup poppy seed
1 tablespoon grated orange rind
2 ounces white chocolate, chopped
2 tablespoons orange juice
1 cup icing sugar, sifted
2 tablespoons candied orange peel (slivers or curls)
white chocolate curls or dark chocolate curls

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.

BITTERSWEET CHOCOLATE ORANGE POPPY-SEED LAYER CAKE



Bittersweet Chocolate Orange Poppy-Seed Layer Cake image

Make and share this Bittersweet Chocolate Orange Poppy-Seed Layer Cake recipe from Food.com.

Provided by swissms

Categories     Dessert

Time P1D

Yield 12-15 serving(s)

Number Of Ingredients 21

1 1/4 cups sour cream
1 1/4 cups heavy cream
1/3 cup sugar
8 ounces fine-quality bittersweet chocolate, chopped
2 teaspoons freshly grated orange zest
2 teaspoons Grand Marnier or 2 teaspoons orange liqueur
1 cup buttermilk
1/3 cup poppy seed
1/4 cup freshly grated orange zest
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter, softened, plus
2 tablespoons unsalted butter, softened
1 cup sugar
1 cup confectioners' sugar
3 large eggs, separated
1/2 teaspoon vanilla
10 ounces fine-quality bittersweet chocolate, chopped
1/4 cup unsalted butter
1/2 cup heavy cream

Steps:

  • Filling:.
  • 1 day before: In a bowl, stir together the sour cream, heavy cream and sugar and let the mixture stand, covered with plastic wrap, at room temperature for 24 hours.
  • At least 1 hour before: In a metal bowl set over barely simmering water, melt the cocolate, stirring until smooth, and let it cool. Whisk the chocolate, the zest, and the Grand Marnier into the cream mixture and chill the filling, covered, for 1 hour.
  • Cake:.
  • Line a buttered jelly-roll pan (15 1/2 x 10 1/2 x 1-inch) with wax paper, butter the paper, and dust the pan with flour, shaking out the excess.
  • In a small bowl, stir together the buttermilk, poppy seeds, and the zest.
  • In another bowl, sift together the flour, baking soda, and salt.
  • In another bowl, cream together the butter and sugars with an electric mixer until the mixture is light and fluffy. Beat in the egg yolks and vanilla until the mixture is just combined.
  • Add the flour mixture alternately with the buttermilk mixture to the butter mixture, beginning and ending with the flour mixture and beating well after each addition until the batter is just combined.
  • In another bowl with cleaned beaters, beat the egg whites until they just hold stiff peaks; stir 1/4th of them into the batter to lighten it.
  • Fold the remaining whites gently but thoroughly into the batter. Pour the batter into the prepared pan, spreading it evenly, and bake the cake in the middle of a preheated 350°F oven for 20-25 minutes, or until the top is golden and the cake springs back when touched lightly. Let the cake cool in the pan on a rack.
  • Invert the cake onto the rack and remove the wax paper carefully. With a serrated knife, cut the cake crosswise into 3 equal pieces.
  • Glaze:.
  • In a heavy saucepan, melt the chocolate with the butter and cream over low heat, stirring until the mixture is smooth. Let the glaze cool to room temperature.
  • Assembly:.
  • On a rack set over a jelly-roll pan, arrange one of the cake layers. Spread it with 1/3 of the filling; top the filling with another cake layer. Spread the cake with half of the remaining filling and top it with the remaining cake layer.
  • Spread the remaining filling onto the top and sides of the cake and chill the cake for 30 minutes, or until the filling is set.
  • Pour the glaze evenly over the cake, smoothing it over the sides, and chill the cake for 30 minutes or until the glaze is set.

Nutrition Facts : Calories 574.5, Fat 38.5, SaturatedFat 22.8, Cholesterol 157.5, Sodium 367.3, Carbohydrate 52.7, Fiber 1.2, Sugar 33.8, Protein 6.8

ORANGE POPPY SEED CAKE



Orange Poppy Seed Cake image

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

8 tablespoons butter, room temperature
1 1/2 cups granulated sugar
4 eggs
2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup poppy seed
1 teaspoon vanilla extract
2 oranges, zest of, grated
1/2 cup fresh orange juice
1/2 cup granulated sugar

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

LEVANA'S ORANGE POPPY SEED CAKE



Levana's Orange Poppy Seed Cake image

In my never-ending search for orange zest recipes, I came across this one in Levana Kirschenbaum's new book, Levana's Table. It's the most heavenly version of orange poppy seed cake I've seen so far. My only change to the recipe was to move it from the food processor to the stand mixer.

Provided by Mirj2338

Categories     Dessert

Time 1h19m

Yield 14 serving(s)

Number Of Ingredients 13

3 cups flour
1 tablespoon baking powder
1 pinch salt
2 tablespoons grated orange zest
5 eggs
1 1/2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3/4 cup orange juice
3/4 cup poppy seed
1/4 cup orange juice
1/4 cup sugar
3 tablespoons margarine

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.

EASY ORANGE AND POPPYSEED CAKE



Easy Orange and Poppyseed Cake image

Make and share this Easy Orange and Poppyseed Cake recipe from Food.com.

Provided by Tisme

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 large orange, roughly chopped
125 g butter, melted
1 1/2 cups almond meal
3/4 cup caster sugar
1/2 cup poppy seed
3 eggs
1 orange
1/2 cup water
1/2 cup white sugar
icing sugar, for dusting
pure cream, for serving

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.

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