Orange Poppy Seed Cake Recipe
Orange Poppy Seed Cake
Orange poppy seed cake is fairly bursting with poppy seeds and heavenly orange fragrances.
Moreover, it soaks up the orange syrup and takes on a lovely glazed sheen. A win-win!
It is my daughter’s favorite cake.
Would you believe it? My orange poppy seed cake, taken from my first book, Levana’s Table, has been on top of Google search for eight years running! Just read the all the rave reviews for it: My pride and joy!
Orange Poppy Seed Cake for Breakfast?
Yes, for breakfast, gimme! You will do just great serving it for breakfast, too: It’s that good! And it’s that good for you! Especially wen you make it with whole wheat pastry or spelt flour.
Ingredients
Cake
- 3 cups flour, all purpose, whole wheat pastry or spelt
- 1 tablespoon baking powder
- pinch salt
- 2 tablespoons orange zest
- 5 eggs
- 1 ½ cups sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- ¾ cup orange juice
- ¾ cup poppy seeds
Orange syrup:
- ¼ cup orange juice
- ¼ cup sugar
- 3 tablespoons natural margarine spread (health food stores)
Instructions
Make the cake
Preheat the oven to 350*F.
Mix the flour, baking powder, salt and orange zest, and set aside.
In a food processor or with a hand mixer, cream the eggs and sugar until light and fluffy. Add the oil and vanilla and mix.
Add the flour mixture to the egg mixture alternately with the orange juice, starting and ending with flour, pulsing each time until just combined.
Fold in the poppy seeds with a spoon
Pour the batter into a greased 10-inch springform pan.
Bake for about 1 hour, or until the point of a knife inserted in the center comes out clean.
Make the orange syrup:
Place the orange juice, sugar and margarine in a small saucepan and heat until thickened, 3-4 minutes. When the cake is baked, immediately unmold. Prick it all over with a skewer, and brush the syrup all over the top and sides while the cake is still hot. The cake will absorb all the syrup. Let cool completely.
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