EP1 Orange Poppyseed RECIPE
My mum only ever made banana cake so this isn't an old favourite but a new one that we’ve created for our family. I had a fruit and veg box delivered when I was pregnant with Louis. There was an abundance of sweet potatoes and oranges. Harriet isn’t a huge fan of sweet potato, so I thought that this cake would be a good way to use them up.
Orange Poppy Seeds Butter Cake 香橙罂粟籽牛油蛋糕
Ingredients (材料):
250g salted butter (牛油)
220g plain flour (普通面粉)
30g corn starch (玉米粉)
1 tsp baking powder (发粉)
1/4 tsp salt (盐)
100ml orange juice (鲜橙汁)
1 grated orange zest (橙皮屑)
25g poppy seeds (罂粟籽)
5 eggs(鸡蛋)-grade A
160g caster sugar (细砂糖)
Bake at 170°C for 50 minutes
放入已预热烤箱烤以170°C烤约50分钟。
8” baking tin(8寸烤盘)
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Orange Poppy Seed Cake????super easy, moist and delicious!
Orange Poppy Seed Cake
This is such a simple recipe and comes together in no time at all. This cake is soft, moist, delicious and is perfect for warm and sunny days. The glaze is optional, but I highly recommend ???? This cake is great on its own, but you can also serve topped with whipped cream and fresh strawberries to make it extra special.
Makes 1 loaf (baked in a 9 by 5 by 3-inch loaf pan)
Ingredients
2 large eggs
3/4 cup white sugar
1-2 tbsp orange zest (or lemon zest)
½ cup vegetable oil
¼ cup orange juice (or lemon juice)
1 cup full-fat Greek yogurt
1 tsp vanilla
2 tbsp poppy seeds
1 ¼ cups flour
¾ tsp salt
2 tsp baking powder
¼ tsp baking soda
For the glaze: 1 cup powdered sugar and about 1 tbsp orange juice
Directions
1.Preheat oven to 350 degrees Fahrenheit and grease a 9 by 5 by 3-inch loaf pan loaf pan and line the bottom with parchment paper. You can also just grease and flour the pan.
2.In a bowl whisk the orange zest, sugar and eggs until pale and foamy, about 1 minute.
3.Add the yogurt, orange juice, vanilla and poppy seeds, and slowly add in the oil and mix until smooth and emulsified.
4.Add the salt, baking powder, baking soda and flour and combine, be careful not to overmix.
5.Pour the batter into the prepared pan.
6.Bake for 45-55 minutes until a cake tester inserted into the centre comes out clean.
7.Let cool in the pan for about 10 minutes before removing.
8.Make the glaze by whisking the powdered sugar and about 1 tbsp of orange juice. You can make the glaze as thick or thin as you like by adjusting the sugar and juice measurements.
9.Pour the glaze on the cool cake and let the glaze set for about 15 minutes. Serve at room temperature and enjoy!
Claire Saffitz Makes Poppy Seed Almond Cake | Dessert Person
In this episode of Dessert Person, Claire Saffitz makes her easiest cake recipe. If there is one recipe nearest and dearest to Claire's heart, it's this one for simple Poppy Seed Almond Cake. It's been a Saffitz family favorite for decades, and still the easiest and most perfect cake Claire knows how to make. It's proof of the truism that simple is often the best, but try it and see for yourself. It's too good not to become a favorite in your family.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
Stand or hand mixer, 12-cup
Bundt pan
Ingredients:
Cake
Neutral oil and all-purpose flour for the pan
2 1/3 cups granulated sugar (16.4 oz/ 465g)
2 tablespoons poppy seeds (0.6 oz / 17g)
1 1/2 teaspoons baking powder (0.21 oz / 6g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
3 cups all-purpose flour (13.8oz / 390g)
1 1/2 cups whole milk (12.7oz / 360g)
1 1/3 cups neutral oil, such as vegetable or grapeseed (10.2 oz/ 288g)
3 large eggs (4.3 oz / 150g)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Glaze
3/4 cup powdered sugar (3.2 oz /90g)
1/4 cup orange juice (2 oz / 57g)
2 teaspoons butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Video Breakdown:
0:00 Start
0:31 Intro to Poppy Seed Almond Cake
1:12 Show Intro / Animation
1:30 Poppy Seed Almond Cake Recipe
2:01 Special Equipment / Ingredients
4:00 Mix The Batter
6:52 Make The Glaze
8:01 Glaze The Cake
8:05 Felix Cameo
10:14 Taste / Wrap
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Moist Orange Poppyseed Cake
A quick and easy cake recipe that you can make when you are low on time and don't want to mess around with lots of steps or implements to get a great resulting cake!
MOIST ORANGE POPPYSEED CAKE
1 Orange
185gm Butter (melted)
1 cup Sugar
1 1/2 cups Self Raising Flour
3 Eggs
2TBSP Poppy Seeds
METHOD
1. Preheat oven to 170 Celsius
2. Line an 18-20cm round springform cake tin
3. Wash and roughly chop orange and place in food processor
4. Add cooled melted butter, eggs, sugar, flour, poppy seeds and mix until combined
5. Cook for 45mins, or until a skewer comes out clean
6. Cool in the tin for 5 mins and remove and place on a wire rack till cool
Optional decoration
1. Thinly slice half an orange, place in a pot with 1/2 cup water and 1/3 cup sugar and simmer for 45mins.
2. Brush cake with syrup and arrange oranges on top of the cake
Notes; the cake is moist and sweet, but a little bit 'grown-up', as it has the tang/bittersweet orange peel throughout.
Orange and Poppyseed Cake | Cream Cheese Frosting | One Layer Cake Recipe
Try our orange and poppy seed one layer cake topped with an orange cream cheese frosting. This cake is super delicious and easy to make.
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INGREDIENTS
Orange and poppy seed cake
210 grams (1 and 1/2 cups) plain flour
2 and 1/2 teaspoons baking powder
200 grams (1 cup) caster sugar
2 tablespoons poppy seeds
Zest of one orange
3 tablespoons fresh orange juice
120 ml (1/2 cup) vegetable oil
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) Greek yogurt*
60 ml (1/4 cup) milk
Orange cream cheese frosting
(This makes a LOT of frosting, so feel free to divide in half.)
115 grams (1/2 cup or 1 stick) butter, softened
250 grams (1 and 1/4 cup) full fat cream cheese, room temperature, roughly chopped
375 grams (3 cups) icing or powdered sugar
1–2 tablespoons fresh orange juice
Orange zest to decorate, optional
INSTRUCTIONS
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8 or 9 inch round cake tin with baking or parchment paper.
In a large mixing bowl, add flour, baking powder, sugar, poppy seeds and orange zest. Stir briefly to combine.
In a separate bowl, add orange juice, oil, eggs and vanilla. Whisk briefly just to break up the egg yolks.
Add wet ingredients to dry ingredients, along with the yogurt and milk, and gently mix until combined – but be careful not to over mix. Spoon batter into prepared tin.
Bake cake for approximately 35-40 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add sugar, 1 cup at a time, and continue to beat until smooth.
Add orange juice and mix until frosting is creamy. Taste and add extra orange juice if needed. Generously frost the top of the cake. Scatter over fresh orange zest.
NOTES
*You can use sour cream instead of Greek yogurt. This ingredient ensures a soft and tender cake.
???????????? A BIG THANK YOU TO Jess of ????????????
FOR THIS AMAZING RECIPE
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#cakerecipe #recipe #cake
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