Best Fresh Orange Poppy Seed Cake Recipes

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.

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.