Best Orange Ginger Poppy Seed Cake Martha Stewart Recipes

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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.

ORANGE POPPY SEED SPIRALS



Orange Poppy Seed Spirals image

These decorative spiral cookies are an easily made-ahead dessert that is sure to please any crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 2

Orange Sable Dough
1/3 cup poppy seeds

Steps:

  • Bring dough to room temperature. Place between two 12-by-14-inch pieces of parchment; roll out to an 8-by-12-inch rectangle. Transfer to a baking sheet; chill 30 minutes.
  • Transfer dough to a clean work surface. Remove top piece of parchment; sprinkle poppy seeds over top. Using bottom parchment to support dough, fold bottom edge to meet middle. Fold over 2 more times, forming a 1-inch-tall rectangle. Wrap; chill at least 2 hours.
  • Heat oven to 350 degrees. Line 2 baking sheets with parchment. Remove parchment from dough, and cut into 1/4-inch-thick squares. Place on baking sheets, spaced 2 inches apart.
  • Bake cookies until edges turn light golden, about 15 minutes. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

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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