'V' orange poppy seed cake. The longer name would be "orange, poppy seed, olive oil and yogurt loaf cakey-bread". This cake has the dense texture and light sweetness of pound cake. The subtle herbal notes of the olive oil hide behind the pervasive orange flavor in the poppy seed-studded crumb.
Every time I make a cheese based frosting, I swear it will be my last. I used half the recipe for orange&poppy seed and the other half for lemon&poppyseed. Orange Poppy Seed Cake – Rich and moist, full of citrus flavor and enough poppy seeds to satisfy a poppy seed lover. You can cook 'V' orange poppy seed cake using 21 ingredients and 5 steps. Here is how you cook that.
Ingredients of 'V' orange poppy seed cake
- It’s 1/4 cup of 180 g butter plus extra for greasing.
- Prepare 3 cup of 300 g all purpose plain flour.
- It’s 1 1/2 tsp of baking powder.
- It’s 3/4 cup of 150 g sugar.
- It’s 4 large of eggs.
- It’s 3 tbsp of milk.
- It’s 1 tsp of orange zest.
- Prepare 1 each of 'for the orange caramel'.
- You need 1 cup of 100 ml water.
- You need 1 cup of 200 g sugar.
- Prepare 1/4 cup of 50 g butter.
- You need 3/4 of unwaxed oranges.
- Prepare 1 of 'for the poppy seed mixture'.
- It’s 1 tbsp of rum.
- It’s 1/3 of heaped cup/50 g rasins.
- You need 1/4 cup of 60 ml milk.
- You need 2 tbsp of /25 g soft butter.
- You need 1 cup of /125g ground poppy seeds.
- Prepare 1 tbsp of 2-4 tablespoon sugar.
- It’s 1 of finely-chopped candied lemon or orange peel, i used both.
- You need 1 of egg if necessary.
The buttery base is so soft almost Poppy seed cream. Bring milk and poppy seeds to a boil and stir occasionally until all the milk is absorbed. Remove from the heat and let it cool. In my never-ending search for orange zest recipes, I came across this one in Levana Kirschenbaum's new book, Levana's Table.
'V' orange poppy seed cake instructions
- Grease an 11 inch/cm spring release cake pan (tin) .Put the raisins for the poppy seed mixture in a bowl, add rum and leave to soak.
- Meanwhile make the caramel. Put the water and sugar in a saucepan and heat until brown and caramalized.Remove from the heat, stir in the butter and immediately pour in the cake tin, coating both the base and sides. Slice the oranges very thinly and press neatly onto the base and sides of the prepared cake pan, overlapping them slightly..
- to make the poppy seed mixture, pour the milk into a saucepan, add the butter and bring to the boil. Stir in the poppy seeds, sugar to taste, and add the candied lemon or orange peel and the raisins. Set aside and leave to cool. When cold, stirr in the egg, if necessary, to bind the mixture together..
- Present oven to 180c/350f to make the cake, put the butter, flour, baking powder, sugar, eggs, milk orange zest, and the poppy seed mixture put into a large bowl and mix to a smooth batter. Stir in a little more milk if the batter is to stiff. turn into the orange-lined cake pan and smooth the top.
- Bake in the oven for 50-60 mins until a wooden cocktail stick inserted into middle comes out clean. Leave to cool completely. serves about 10..
It's the most heavenly version of orange poppy seed cake I've seen so far. This classic cake is light and citrusy! This cake is perfect with tea or coffee. This easy cake is bursting with bright citrus flavor, but it isn't overly sugary. Its sweetness level is closer to that of a snack or breakfast cake—so yes, you could easily I bought the biggest orange I could find it the store (I could barely hold it in one hand!) just for that reason.
