orange & poppyseed cake with orange vanilla cream cheese frosting
By á-17891
This cake is refreshing & delightful. I decided to gather the best aspects from a few recipes to make a dense cake perfect for an afternoon tea. I love the texture of the cake - it originally was meant to have a syrup poured over it. The cake isn't light & fluffy at all, but full & wholesome. I also adore that the seeds "pop" in your mouth as you bite into it adding a fantastic textural element.
Ingredients
- cake
- 1/4 cup black poppy seeds
- 3/4 cup full cream milk
- 1 cup unsalted butter, softened
- 1 orange rind, zested with a microplane
- 1/2 tsp vanilla bean paste
- 1/2 cup orange juice
- 3/4 cup caster sugar
- 3 eggs
- 2 cups of plain flour
- 1 1/2 tsp baking powder
- icing
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 tsp vanilla bean paste
- 1 1/2 - 2 cups of soft icing sugar, sifted
- (taste for sweetness)
- 1 tbs orange rind
Details
Adapted from megannskitchen.blogspot.com
Preparation
Step 1
Preheat oven to 320 degrees. prepare a 8 in round, lined cake tin. Put the poppy seeds & milk into a jug, stir, then set aside on your workbench to start on the other ingredients. Place the butter, orange rind, vanilla paste & sugar into a bowl, then beat with an electric mixer/beaters until light, creamy & pale in colour. Add eggs, one by one, mixing between each one. Add sifted flour & baking powder, milk poppy seed mixture, orange juice, & mix until ingredients are just combined. Pour into prepared cake tin & bake for 50-60 mins, or until cake tested with a skewer.
While the cake is cooling, prepare your cream cheese icing. Beat the cream cheese, butter & vanilla paste until smooth with electric mixer/beaters. Add icing sugar ½ cup at a time so you don’t end up with one big ‘poof’ of sugar in your kitchen. Finally, add orange rind. Combine.
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