Orange Poppy Seed Cake With Chocolate Sauce Recipes

ORANGE & POPPY SEED CAKE WITH CHOCOLATE SAUCE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm springform cake tin or line a similar-size cake tin with baking paper. Using an electric mixer, combine 200g butter and 200g sugar in a large bowl. Beat until light and creamy, about 2 mins, then add the eggs, one at a time, beating well after you add each one. Tip in the flour and baking powder, mix for a few secs, then add the orange juice, zest of 2 oranges and poppy seeds. Stir everything together, then pour into the cake tin. Bake for 50 mins, then remove from the oven. Cool completely in the tin.
• Meanwhile, make the candied orange zest by combining the remaining zest (finely sliced), 25g sugar and 100ml water in a small pan. Bring to the boil and cook for 5 mins until thick. Remove the zest with a slotted spoon onto a sheet of non-stick baking paper.
• For the sauce, heat the cream in a small pan until nearly boiling. Put the chocolate and remaining butter into a bowl, then pour the hot cream over it and leave for 1 min to melt. Stir together until smooth, then let it sit until the cake is cool (if it hardens, just reheat gently). Drizzle the sauce over the cake, sprinkle with the candied zest and serve.

ORANGE-POPPY SEED CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, beat cake mix, 1 tablespoon orange peel, water, 1/2 cup orange juice, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan.
• Bake as directed on box for 12-cup fluted tube pan. Cool 15 minutes; remove from pan to cooling rack or heatproof serving plate. Cool completely, about 2 hours.
• In small bowl, mix powdered sugar, 1/4 teaspoon orange peel and 1 tablespoon orange juice. Stir in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down sides. Garnish with additional orange peel. Store loosely covered.

LEVANA'S ORANGE POPPY SEED CAKE

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.

ORANGE POPPY-SEED CAKE WITH BERRIES AND CRèME FRAîCHE

Steps:

• Into a bowl sift together the flour, the salt, the baking soda, and the baking powder and stir in the poppy seeds. In a large bowl with an electric mixer cream the butter with 1 cup of the sugar and the zest until the mixture is light and fluffy. In a small bowl whisk together the yolks, the sour cream, and the vanilla until the mixture is combined well and beat the flour mixture and the yolk mixture into the butter mixture alternately, beginning and ending with the flour mixture and beating well after each addition. In another bowl with cleaned beaters beat the whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the white until they hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Stir about one third of the meringue into the batter to lighten it, fold in the remaining meringue gently but thoroughly, and pour the batter into a buttered and floured 10-inch springform pan, smoothing the top. Bake the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean.
• In a small saucepan combine the juice, the liqueur, the sugar, and the zest, heat the mixture over moderately high heat, stirring, until the sugar is dissolved, and remove the pan from the heat.
• Transfer the zest with a fork to a bowl, pour 1/3 cup of the syrup into the bowl, reserving the remaining syrup, and add the berries to the bowl. Toss the mixture until it is combined well and chill it, covered, for at least 2 hours and up to 24 hours.
• Remove the cake from the oven, transfer it in the pan to a rack, and poke the top immediately all over with a skewer. Brush the top of the cake generously with half the reserved syrup, letting some of it run down between the cake and the side of the pan, and let the cake stand for 10 minutes. Run a thin knife around the edge of the pan, remove the side of the pan, and invert the cake onto the rack. Poke the cake all over with the skewer and brush it generously with the remaining syrup. Re-invert the cake onto another rack and let it cool completely. (The cake may be made 1 day in advance and kept wrapped well in plastic wrap or in an airtight container at room temperature). Just before serving, sift the confectioners' sugar over the top of the cake and serve the cake with the macerated berries and the crème fraîche.

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.

WHITE CHOCOLATE AND ORANGE POPPY SEED CAKE

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.

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 WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 180C.
• Beat eggs and sugar in a bowl.
• Sift in flour and mix to combine.
• Add orange rind, carrot, almond meal and poppy seeds and stir together.
• Spoon mixtue into a cake tin lined with baking paper.
• Cook for 20 minutes or untill golden and cooked through the center. Check with a metal skwerer or knive.
• For frosting mix all ingrediants in a bowl until no lumps and spread with a knive over the top of cake after it has had time to cool.

ORANGE, POPPY SEED, AND BUTTERNUT SQUASH COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
• Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
• Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
• Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
• Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
• Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.

CHOCOLATE POPPY SEED CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
• Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
• Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
• Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.