Welcome to the world of delightful pastries, where flavors dance and aromas enchant. Today, we embark on a culinary adventure to discover the secrets of creating the perfect levanas orange poppy seed cake. This classic treat is a symphony of citrus and poppy seed flavors, perfectly balanced and bursting with freshness. With its golden crust and moist, tender crumb, this cake is sure to be a hit at any gathering. Whether you're a seasoned baker or a curious beginner, this guide will provide you with the essential steps and tips to achieve baking perfection. So, gather your ingredients, preheat your oven, and prepare to embark on a delightful journey into the world of sweet sensations.
Here are our top 10 tried and tested recipes!
POPPY ORANGE SEED CAKE
This moist and textured orange poppy seed cake recipe super delicious. Packed with citrus flavor and poppy seeds and crunchy glaze it will make it onto your list of baking favorites.
Provided by Erren Hart
Categories cake
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F/180°C. Grease your pans and set aside.
- In a medium bowl combine the flour and baking soda and salt. Set aside.
- In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.
- With the mixer running on low speed add oil slowly until combined and repeat with the butter. Add orange juice poppy seeds and zest and keep mixing slowly until combined. Add flour mixture and mix until just combined (being careful not to overmix).
- NOTE: depending on the brand of flour you use, the batter may be quite wet.
- Add batter to the prepared pan. Bake for 20-25 minutes for the muffin pan. ( 50-60 minutes for a 12 cup/10-inch bundt pan, or 40-50 minutes for 2 loaf pans or until a cake tester inserted into the center comes out clean)
- While the cakes bake, mix together the orange juice, zest, and sugar to make the glaze.
- Allow to cool 5-10 minutes before adding the glaze.
- When the cakes are done and are still warm remove them from the pan, transfer them to a wire rack with baking paper, prick the warm cakes all over with a skewer and then pour over the glaze.
- Place a second sheet of baking paper next to the cooling rack. Transfer the cooling rack with the cakes to the clean paper and pour the glaze that dripped off the cakes onto the baking paper over the cakes. You may have to repeat this step a few times. Once glazed the juice will sink into the cakes and the sugar will form a lovely, crisp topping.
Nutrition Facts : Calories 466 kcal, Carbohydrate 67 g, Protein 6 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 75 mg, Sodium 256 mg, Fiber 2 g, Sugar 45 g, ServingSize 1 serving
LEVANA'S ORANGE POPPY SEED CAKE
In my never-ending search for orange zest recipes, I came across this one in Levana Kirschenbaum's new book, Levana's Table. It's the most heavenly version of orange poppy seed cake I've seen so far. My only change to the recipe was to move it from the food processor to the stand mixer.
Provided by Mirj2338
Categories Dessert
Time 1h19m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- To make the cake: In a large bowl, mix together the flour, baking powder, salt and orange zest.
- Set aside.
- In an electric mixer, combine the eggs and sugar and beat until light and fluffy.
- Add the oil and vanilla and beat until just combined.
- Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the 3/4 cup orange juice.
- Mix slightly after each addition, just to incorporate.
- Add the poppy seeds and mix to incorporate the seeds into the batter.
- Pour the batter into a greased 10-inch springform pan.
- Bake for 1 hour, or until the point of a knife inserted into the center comes out clean.
- To make the syrup: While the cake is baking, place the syrup ingredients into a small saucepan and heat until thickened, about 3-4 minutes.
- When the cake is done, immediately unmold it from the springform pan.
- Prick it all over with a skewer and brush the syrup all over the top and sides of the cake while it is still hot.
- The cake will absorb all the syrup.
- Let the cake cool completely before serving.
ORANGE POPPY SEED ZUCCHINI CAKE
A wonderful burst of citrus in a quick bread that takes no time at all to make! Rich batter fills an entire 8 x 12 pan and uses up that wonderful garden zucchini that is overflowing gardens in the fall. Delicious with or without glaze! Freezes extremely well!
Provided by Ginny Maziarka
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 14
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12-inch loaf pan with cooking spray.
- Mix flour, cinnamon, baking soda, salt, baking powder, cloves, nutmeg, and ginger together in a bowl.
- Beat eggs in a large bowl with an electric mixer until smooth. Beat in white sugar and brown sugar until incorporated. Mix in vegetable oil. Beat flour mixture in gradually until batter is smooth. Stir in orange zest. Fold in zucchini, dried fruit, and poppy seeds.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan, about 10 minutes.
- Mix confectioners' sugar and orange juice together in a small bowl to make glaze.
- Prick cake all over with a fork; drizzle glaze on top. Let cake cool completely before serving, about 30 minutes.
Nutrition Facts : Calories 448.5 calories, Carbohydrate 68.8 g, Cholesterol 39.9 mg, Fat 18.1 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 287.3 mg, Sugar 39 g
ORANGE & POPPY SEED CAKE WITH CHOCOLATE SAUCE
A light, zingy cake with a drizzle of chocolate and candied zest for a special finishing touch
Provided by Jennifer Joyce
Categories Afternoon tea, Treat
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm springform cake tin or line a similar-size cake tin with baking paper. Using an electric mixer, combine 200g butter and 200g sugar in a large bowl. Beat until light and creamy, about 2 mins, then add the eggs, one at a time, beating well after you add each one. Tip in the flour and baking powder, mix for a few secs, then add the orange juice, zest of 2 oranges and poppy seeds. Stir everything together, then pour into the cake tin. Bake for 50 mins, then remove from the oven. Cool completely in the tin.
- Meanwhile, make the candied orange zest by combining the remaining zest (finely sliced), 25g sugar and 100ml water in a small pan. Bring to the boil and cook for 5 mins until thick. Remove the zest with a slotted spoon onto a sheet of non-stick baking paper.
- For the sauce, heat the cream in a small pan until nearly boiling. Put the chocolate and remaining butter into a bowl, then pour the hot cream over it and leave for 1 min to melt. Stir together until smooth, then let it sit until the cake is cool (if it hardens, just reheat gently). Drizzle the sauce over the cake, sprinkle with the candied zest and serve.
Nutrition Facts : Calories 650 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 39 grams sugar, Protein 8 grams protein, Sodium 0.86 milligram of sodium
BITTER ORANGE & POPPY SEED CAKE
This easy all-in-one cake is made with yogurt for a light texture.
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Dinner, Lunch, Treat
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 11
Steps:
- Heat oven to 160C/fan 140C/gas 3. Butter a deep, medium-sized loaf tin (about 20 x 10cm, measured from the top), then line the base with a rectangle of non-stick baking paper. Put the marmalade into a small pan, heat gently until melted (or use a microwaveproof jug or bowl, then cook on High for 30 secs). Beat in the yogurt, then let cool for a few mins.
- Put the remaining cake ingredients into a large bowl and beat with an electric hand whisk until smooth. Quickly beat in the yogurt and marmalade mix, then pour into the prepared tin. It will be quite runny. Leave the mix mounded in the middle of the tin rather than levelling the top, to help it rise and crack in the middle.
- Bake for 1 hr-1 hr 10 mins until golden and well-risen; a skewer should come out clean. Take a look at the cake after 45 mins; if it has taken on a lot of colour, loosely cover with baking paper. Meanwhile, heat the orange juice and marmalade in a small pan over a gentle heat until the marmalade melts (or use the microwave as before). Set aside to cool, stirring now and again, until you have a thick, but still runny, glaze. When the cake is ready, cool in the tin for 10 mins, then turn onto a rack. Spoon the topping over the cake while it's just warm. The cake is best served the day it's made, but will keep for up to 3 days tightly wrapped in an airtight container. Will freeze for up to 1 month, un-glazed.
Nutrition Facts : Calories 422 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
POPPY SEED CAKE
As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
ORANGE, POPPY SEED, AND BUTTERNUT SQUASH COFFEE CAKE
I came up with this coffee cake as a way to use up some leftover butternut squash puree. The cake itself is light, fluffy, and moist, with a crispy streusel topping providing a nice contrast. The flavor combo of the squash with the orange, poppy seeds, and spices turned out deliciously. Enjoy slightly warm, or at room temp. May even taste better the next day.
Provided by Kim
Categories Desserts Cakes Coffee Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
- Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
- Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
- Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
- Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
- Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 57.4 g, Cholesterol 80.4 mg, Fat 18 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 10.7 g, Sodium 325.8 mg, Sugar 32.2 g
POPPY SEED CAKE
Steps:
- In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
- Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
- In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
- Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 207 milligrams, Sugar 35 grams, TransFat 1 gram
ORANGE PUMPKIN POPPY SEED CAKE
Very simple cake that is perfect for serving at dinner parties and special occasions. Glaze uses orange juice instead of milk for a nice variation and a play on the orange flavor within the cake. Found this on the Very Best Baking website.
Provided by HokiesMom
Categories Dessert
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour as 12-cup bundt pan.
- Combine cake mix, pumpkin, eggs and orange juice in a large mixer bowl.
- Beat on low speed until moistened and then beat on medium speed for 2 minutes.
- Add poppy seeds and mix until blended.
- Pour into prepared bundt pan.
- Bake for 35-40 minutes or until pick inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes and then remove to wire rack to cool completely.
- *****FOR GLAZE****.
- Sift the powdered sugar until fine.
- Mix the powdered sugar with 2-3 tbls of orange juice in a small bowl and stir until smooth.
- Drizzle glaze over cooled cake and allow to set up before serving.
ORANGE-POPPY SEED CAKE
Flecked with orange peel and crunchy poppy seed, this pretty tube cake is pierced while hot and infused with an orange juice and liqueur syrup.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Combine flour, baking powder and baking soda; set aside. Beat cream cheese, butter and 1 cup of the granulated sugar in large bowl with electric mixer on medium speed until well blended. Add egg yolks, one at a time, beating well after each addition. Add flour mixture alternately with the sour cream, beating well after each addition. Add poppy seed and orange zest; mix well.
- Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into cream cheese mixture. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. or until wooden pick inserted near center of cake comes out clean. Combine remaining 1/2 cup granulated sugar, the liqueur and orange juice in small saucepan; cook on low heat until sugar is dissolved, stirring constantly. Prick hot cake several times with fork. Pour syrup over cake; cool 10 min. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar. Transfer to serving plate. Garnish with quartered orange slices, if desired.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
Tips:
- Use fresh oranges. Fresh oranges will give your cake the best flavor. If you don't have fresh oranges, you can use 1 cup of orange juice concentrate thawed and diluted with 1 cup of water.
- Grate the orange zest. The orange zest will add a burst of citrus flavor to your cake. Be sure to zest the oranges before you juice them.
- Use a bundt pan. A bundt pan will give your cake a beautiful shape. If you don't have a bundt pan, you can use a 9x13 inch baking pan.
- Don't overmix the batter. Overmixing the batter will make your cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that your cake is cooked through.
- Let the cake cool completely before glazing. This will help the glaze to set properly.
Conclusion:
Levana's Orange Poppy Seed Cake is a delicious and moist cake that is perfect for any occasion. The orange zest and poppy seeds give the cake a unique and flavorful taste. The glaze adds a touch of sweetness and shine. This cake is sure to be a hit with your family and friends.
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