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
Lemon and Poppy seed Muffins topped with Vanilla Buttercream
Step by step guide on how to create Lemon and Poppy seed Muffins.
Flavours can be adapted:
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Music:
Citrus Poppyseed Cake | Thursdays with Annette | 19th March 2020
Annette Sym is the author of the Symply Too Good To Be True cookbook series 1 - 7 and has helped thousands lose weight and keep it off with her deliciously healthy recipes, Breakfast Shakes and mentoring. Cooking for 1 or 2 people RELEASED DECEMBER 2018 contains 96 pages and over 150 deliciously healthy easy-to-make recipes for singles or couples. Includes recipes adapted from cookbooks 1-7, PLUS 21 new recipes (3 new recipes for each of the 7 sections).
It'll Be Fine: A Baking Show... Orange Poppy-Seed Cake w/ Cindy-Anne Jane Boisson (ep. 92)
Hey friends! Welcome to It'll Be Fine: The Socially Distant Baking Food Chat Show Thingy!!
Today we're heading back to Miami to welcome to the kitchen the fabulous and funny, Cindy-Anne Jane Boisson! Cindy-Anne is a force and someone you NEED to check out... but first, come see this delicious orange poppy-seed cake that we're making today!!! It's a showstopper!
On today's episode we're raising money for Feeding America. The Feeding America network is the largest domestic hunger-relief organization in the USA. For more than 40 years, Feeding America has responded to the needs of individuals struggling with food insecurity in the US. In times of uncertainty, they have not wavered from their mission to end the fight against hunger.
Want to help them in their mission? Donate to Feeding America today!
Now go wash your hands and enjoy the show!!
xo, Kelly.
Host/Editor/Producer: Kelly Zemnickis
(Instagram: thelatvianfoodie)
Guest: Cindy-Anne Jane Boisson
(
Recipe:
Theme Song by: Cheryl Beatty
(
Executive Producer & Resident Ecuadorian: Jaime Sanchez
Interview filmed on Zoom
Kelly Zemnickis drinks Thrill Coffee. Need coffee? Visit them today! (Deliveries to Canada only)
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.
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
Lemon Poppy Seed Pound Cake
Lemon Poppy Seed Pound Cake