Sunday, June 3, 2012

Orange Poppyseed cake

In my house we have a ton of oranges. It's only fitting to make this whole orange poppyseed cake. Yes whole orange. Pretty cool huh? I got the recipe from the Sweet Mellisa baking book. She has so many great recipes. I have added it to my amazon store,  I get a small profit from sales from the store so check it out, along with any adds on my blog.  Ok enough promoting- Let them eat cake!


Whole Orange Poppyseed Cake:
adapted from Sweet Melissa's Baking book
1 whole orange, washed
1 cup sugar
3 large eggs
12 Tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
1 Tablespoon poppy seeds

for the glaze:
2 Tablespoons fresh orange juice
2 Tablespoons fresh lemon juice
1/2 cup powdered sugar



Preheat the oven to 350* Lightly butter and flour a large bunt pan- I used 4 mini bunt pans. Cut the orange into medium chunks. In a food processor  or blender, pulse the orange pieces (skin and all!) and 1/2 cup of the sugar until pureed, scraping down the sides of the bowl as needed, so that no large orange skin pieces in sight. In a large bowl, whisk together the eggs and the remaining 1/2 cup sugar. Stir in the orange pulp. whisk in the melted butter to combine. In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds to combine. Sprinkle over the orange mixture  gently fold until just combined. Pour the batter into the pans(s). Bake for 30 minutes, rotate and bake another 30 min. It all depends on the size of the pan. The cake is done when a wooden skewer inserted into the center comes out clean. Let cool 20 min or so then invert the pans. TO make the glaze combine the orange juice, lemon juice, and sugar in a bowl and whisk till smooth it it's too thick add a little more juice, if too thin add more sugar.  Using a spoon drench the warm cake with glaze. Enjoy!


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