ORANGE GINGER POPPY SEED CAKE (MARTHA STEWART)
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
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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