How To make Mother's Day Orange Poppy Seed Cake
CAKE 1 cup plus 4 tablespoons unsalted butter -- softened
2 cups granulated sugar
1 tablespoon freshly grated orange peel
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1/4 cup poppy seeds
3 1/2 cups all-purpose flour
1 1/3 cups buttermilk or plain low-fat yogurt
ORANGE SYRUP 1/2 cup orange juice
1/3 cup granulated sugar
FROSTING 1/2 cup unsalted butter -- softened
16 ounces cream cheese (not reduced-fat)
2 teaspoons vanilla extract
4 cups confectioner's sugar
roses and leaves -- directions follow
1. Heat oven to 350 F. Lightly grease and flour two 9x2-inch round cake pans. Tap out excess flour.
2. CAKE: In a large bowl with an electric mixer on high speed, beat butter, sugar, orange peel, baking powder, baking soda and salt until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each (batter may look curdled). Beat in poppy seeds until blended. Reduce speed to low and beat in half the flour, all the buttermilk, then the remaining flour just until blended. Divide batter between prepared pans and spread evenly.
3. Bake, switching position of pans halfway through baking, 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes before inverting cakes on rack. Poke holes with a toothpick, about halfway through layers at 1 to 2 inch intervals.
4. SYRUP: Stir orange juice and sugar until sugar dissolves. Spoon a tablespoon at a time over warm layers. Let cool completely.
5. MEANWHILE MAKE FROSTING: Beat butter, cream cheese, and vanilla in a large bowl on medium speed until blended. Reduce speed to low and beat in confectioners' sugar until blended.
6. Place 1 cake layer, smooth side up, on a serving plate. Spread top with 1 cup frosting. Top with second cake layer, smooth side up. Spread remaining frosting over top and sides.
7. Up to 2 hours before serving, decorate cake with the roses and leaves. Leave at room temperature.
How To make Mother's Day Orange Poppy Seed Cake's Videos
How To Make Lemon Poppy Seed Muffins | Gluten-Free | Sugar-Free | Bridget's Healthy Kitchen
The classic combination of lemon and poppy seeds gets a contemporary makeover by going gluten, sugar, dairy and grain-free without losing any of the tender crumb or flavour. In fact, I think my muffins have more flavour than the normal gluten, sugar and wheat loaded ones.
Join me in the kitchen studio to learn how to make some fabulously simple lemon poppy seed muffins!
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How to make orange cake
how to make orange cake
Type of dish: Dessert
Ingredients:
• 200g flour
• 200g sugar
• 3 eeg
• 15g backpowder
• 10g vaniile sugar
• 100 ml oil
• 100 ml orange juice
bake time 45 minutes
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more video :-
#Orangecake #Dessert #Buzzcuisine
Gluten-Free Lemon Poppy Seed Muffins
Gluten-Free Lemon Poppy Seed Muffins - These bright, sunny gluten-free lemon muffins are a total DREAM! Fluffy and citrusy with every bite. (Dairy-Free, too!)
GET THE FULL RECIPE:
LIGHTEN UP - LEMON POPPYSEED CAKE Part 2
You get the the recipe, and see more like it at Nancy's website
This scrumptious reduced-fat cake is super easy to make and even quicker to disappear. The robust tang of the fresh lemons add to the delicate crunch of the poppy seeds. You can have your cake and eat it guilt-free too!
Eggless Orange Poppyseed Muffins - Episode 372
Would you like to Support my channel ? Black pudding recipe - If your not a fan of poppyseeds this is a great eggless base recipe you can make into any type of muffin. From strawberry,Burberry, raspberry,pineapple upside down, the options are endless it all depends on what you like , so give this a try and let me know what you think.
2 cups cake flour
1/2 cup sugar or 1 cup for a sweeter muffin.
1/2 cup milk
1/2 cup low fat Greek yogurt
1/4 cup fresh orange juice
2 tap baking powder
1/2 tap baking soda
3 tbsp. unsalted butter melted
1/4 cup canola oil
2 tbsp poppyseeds
1/4 tsp salt
1 tsp vanilla
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Beth's Lemon Poppy Seed Muffins | ENTERTAINING WITH BETH
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BETH'S EASY LEMON POPPY SEED MUFFINS
Makes 12 Muffins or 6 Tea Cakes
INGREDIENTS:
3 eggs, room temperature
¾ cup (150 g) sugar
¾ cup (180 ml) melted butter
½ cup (120 ml) water
3 tbsp (15 g) lemon zest
1 tsp (5 ml) lemon extract
1 tbsp (15 ml) poppy seeds
1 ½ cups (180 g) flour
1 tbsp (15 ml) baking powder
½ tsp (2.5 ml) baking soda
1 tsp (5 ml) salt
FOR GLAZE:
½ cup (50 g) of powdered sugar
2 tbsp (30 ml) heavy cream
zest of 1 lemon
1 tbsp (15 ml) poppy seeds
METHOD:
Preheat oven to 400F degrees (200C). 10-12 mins
Whisk together the flour, salt and baking powder and set aside.
Mix together eggs, sugar, butter ,water, lemon zest, lemon extract and poppy seeds.
Then slowly add the flour mixture just until combined, being careful not to over mix! (or your muffins will be tough)
Bake for 10-12 mins. It's done when a toothpick comes out clean.
For GLAZE:
Mix cream and sugar until smooth. Once muffins have cooled place 1 teaspoon of glaze on each muffin, spread over surface. Sprinkle with a few seeds and top with fresh zest.
NOTE* For Tea Cakes place batter in Jumbo Muffin Tin, and bake for 350 for 13-15 mins. Flip upside down to create domes and glaze tops the same way.