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Orange Poppy Seed Cake

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A moist and lovely cake that is perfect with tea and coffee and keeps quite well.

Cake Ingredients:
  • 1 cup flour, sifted
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs, at room temperature
  • 1 cup sugar
  • 1 tsp grated orange zest
  • 1 tsp Grand Marnier or other orange liqueur
  • 1/4 cup poppy seeds
  • 1 T butter
  • 1/2 cup hot milk
Syrup Topping:
  • Juice of 1 orange
  • Juice of 1/2 lemon
  • 1/3 cup sugar
  • Powdered sugar for dusting (optional)

Preheat oven to 350º F. 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; set aside.
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:
Hungarian Breadseed Poppies

Heirloom Pepperbox Poppies

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive

Preheat oven to 350º F. 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; set aside.
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:
Hungarian Breadseed Poppies

Heirloom Pepperbox Poppies

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive