Best Orange Ginger Poppy Seed Cake Martha Stewart Recipes

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ORANGE-AND-POPPY-SEED SHEET CAKE



Orange-and-Poppy-Seed Sheet Cake image

Full of citrus flavor, this recipe includes orange zest, sour cream, poppy seeds, and vanilla paste in the batter and orange juice in the luscious, easy icing. To serve, shower with more poppy seeds and get creative when cutting: Small and large planks, slices on the bias, and even triangles are fair game when it comes to a sheet cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h20m

Yield Serves 10 to 12

Number Of Ingredients 14

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 2/3 cups unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
1 tablespoon finely grated orange zest
2 tablespoons poppy seeds
2 teaspoons pure vanilla paste or extract
3/4 cup sour cream, room temperature
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter, melted
1 tablespoon fresh orange juice
1 teaspoon poppy seeds

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.

LEMON POPPY-SEED TEA CAKE



Lemon Poppy-Seed Tea Cake image

This sweet Mother's Day treat comes to us from reader Angie M. Biggin of Lyons, Illinois. Serve this easy Lemon Poppy-Seed Tea Cake along with other afternoon-tea desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 11

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons grated lemon zest
1/3 cup fresh lemon juice (from about 2 lemons)
1/4 cup whole milk

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch (8-cup capacity) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds; set aside.
  • In a large bowl, using an electric mixer, beat butter and 2/3 cup sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in two parts and milk in one, beginning and ending with flour mixture.
  • Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. In a medium saucepan, bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissolve sugar; set syrup aside.
  • Remove cake from oven. While cake is still in pan, poke several holes in top with a toothpick. Set aside 2 tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place, right side up, on a platter, and brush all over with reserved syrup. Store, covered, at room temperature for up to 3 days.

CARROT-POPPYSEED CAKE WITH LEMON GLAZE



Carrot-Poppyseed Cake with Lemon Glaze image

Classic carrot cake takes cues from lemon-poppy seed loaf in this elegant hybrid. It has all the warming spices of a traditional recipe, but the tiny, satisfyingly crunchy seeds replace nuts and raisins in the batter. And instead of a thick cream-cheese frosting, it's topped with delicate Meyer-lemon glaze.

Provided by Lauryn Tyrell

Time 1h30m

Yield Makes one 8-by-4-inch loaf

Number Of Ingredients 17

1 1/2 sticks unsalted butter, softened, plus more for pan
1 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt (we use Diamond Crystal)
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/3 cup carrot juice (store-bought or fresh) or water
2 cups shredded peeled carrots (from 1 pound)
3 tablespoons poppy seeds, plus more for sprinkling
1 1/2 cups confectioners' sugar, sifted
3 to 4 tablespoons fresh Meyer-lemon juice

Steps:

  • For the Cake: Preheat oven to 350°F. Butter a standard loaf pan (8 by 4 inches) and line with parchment, leaving an overhang on both long sides; butter parchment. Whisk together flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt until combined. Beat butter and both sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition, then beat 3 minutes more. Add vanilla, carrot juice, and carrots; beat until well combined, about 2 minutes. Reduce speed to low, add flour mixture, then beat in poppy seeds just until combined.
  • Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool 20 minutes in pan on a wire rack set inside a baking sheet. Remove cake using parchment, transfer directly to rack, and let cool completely.
  • For the Glaze: In a large bowl, whisk together confectioners' sugar and 3 tablespoons lemon juice until smooth, adding more lemon juice, teaspoon at a time, until icing is thick and pourable. Pour glaze over top.
  • Sprinkle cake generously with poppy seeds and let glaze set completely, about 30 minutes; transfer to a serving platter. Cake can be stored, covered, at room temperature up to 3 days.

ORANGE GINGER POPPY SEED CAKE (MARTHA STEWART)



Orange Ginger Poppy Seed Cake (Martha Stewart) image

A lovely cake from Martha Stewart Weddings Winter/Spring 1995. Multiplies well for larger pans. Number of servings is a complete guess -- depending on how the cake is cut! "To estimate how many batches of batter you will need for the pans you choose, measure the volume of the pan by pouring water in to about two-thirds of the way up (or as high as you would fill the pan with batter) and multiply the recipe accordingly, using batter [yield] provided."

Provided by Ciocia Laura

Categories     Dessert

Time 1h5m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 13

6 tablespoons unsalted butter
1/4 cup sugar
2 large eggs, at room temperature
1 teaspoon grated orange rind
1 1/2 teaspoons grated fresh ginger, mixed with
1/2 teaspoon sugar
1 teaspoon vanilla extract
1 1/2 tablespoons poppy seeds
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plain yogurt (not low fat)

Steps:

  • Heat oven to 350. Butter and flour an 8-inch round cake pan. Beat butter in the bowl of an electric mixer until light-coloured. Gradually add sugar and beat until fluffy.
  • Beat in eggs one at a time. Add orange rind, ginger mixture, vanilla and poppy seeds; mix until well combined.
  • Sift together flour, baking powder, baking soda and salt. Add slowly to egg mixture, alternating with yogurt, until well blended. Pour batter into cake pan and bake until a tester inserted in centre of cake comes out clean, about 45 minutes. Cool completely on wire rack.

Nutrition Facts : Calories 184.3, Fat 9.3, SaturatedFat 5.2, Cholesterol 63, Sodium 141, Carbohydrate 21, Fiber 0.7, Sugar 6.4, Protein 4.2

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