Orange Poppy Seed Cake
A moist and lovely cake that is perfect with tea and coffee and keeps quite
1 c flour, sifted
1 tsp. baking powder
1/4 tsp. salt
2 eggs, at room temperature
1 c sugar
1 tsp. grated orange zest
1 tsp. Grand Marnier or other orange liqueur
1/4 c poppy seeds
1 T butter
1/2 c hot milk
| Syrup Topping:
juice of 1 orange
juice of 1/2 lemon
1/3 C sugar
Powdered sugar for dusting (optional)
Preheat oven to 350 º. Lightly grease and
flour an 8- 9 in. cake or springform pan.
Sift together flour, baking powder and salt three time and leave in the sifter;
In the large bowl of an electric mixer, beat eggs for 3-4 minutes until think
and lemon colored. Gradually add 1 cup sugar and beat for another 5 minutes. Add
the orange zest, orange liqueur, and poppy seeds, mixing until combined.
Melt the butter in the hot milk. Using a spatula, mix the hot milk into the egg
mixture all at once. Sift the flour into the mixture, gradually folding it in.
(The folding in of the milk and dry ingredients should take only about a minute.
The batter will be thin.)
Pour batter into prepared pan. Bake for 25 to 35 minutes or until a cake
tester inserted in the center of the cake comes out clean.
While cake is baking, prepare syrup topping: In a small saucepan, mix the juices
with sugar. Heat, stirring until sugar dissolves, then simmer for 5 minutes.
Transfer cake to a rack. Poke top of cake repeatedly with a fork. Spoon warm
topping over the cake and cool completely. If making ahead, wrap cake in plastic
wrap and chill in refrigerator.
Just before serving, sprinkle with powdered sugar, if desired.
Serves 8 to 10
Grow you own poppy seeds with our culinary poppies:
Heirloom Pepperbox Poppies
Find more great garden-inspired recipes in
from a Kitchen Garden
Recipes from a Kitchen Garden
purchase Renee's Garden Seeds, click here