Orange Poppy Seed Cake

Orange Poppy Seed Cake

A pleasure to eat, this orange poppy seed drizzle cake has a soft, moist and delicate crumb. It’s deliciously moreish and one of my favourite afternoon tea treats, it gets rave reviews.



It’s delicious for breakfast, afternoon tea or whenever you want a treat alongside a cup of tea! The citrus flavour is just like adding a burst of sunshine to your day and if you liked this recipe you might like my Lemon crinkle cookies or Moreish lemon biscuits.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

  • Ease: Easy.
  • Great for: Breakfast or afternoon treat.
  • Taste: A sweet pungent citrus sponge with poppy seeds.
  • Texture: A soft moist delicate sponge with little bites of poppy seed.
  • Quantity: 12 slices
  • Time: 1 hour 15 minutes

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    INGREDIENTS

    For this orange poppy seed cake recipe all you need are these 10 ingredients:



    • Neutral-tasting oil (coconut, vegetable or sunflower oil) – creates moisture, makes the cake light and lengthens the cake’s life span.
    • Medium eggs – build structure and richness to a recipe. Make sure they are at room temperature before use.
    • Oranges – natural flavouring.
    • Caster or granulated white sugar – adds sweetness and structure.
    • Pure vanilla extract or paste – adds flavour and enhances the other ingredient flavours in the recipe.

    Vanilla recommendations: pure vanilla extract or vanilla paste.

    • Natural or Greek yoghurt – adds moisture and creaminess to the finished cake.
    • Plain or all-purpose flour – to build a structure.
    • Baking powder – increases the volume and lightens the texture during baking.
    • Poppy seeds – add flavour and texture.
    • Powdered / Icing sugar – adds refined sweetness to the bake.

    TIP: I highly recommend adding a good pinch of salt to your cakes. It might seem counterproductive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.


    WHAT VARIATIONS CAN I MAKE?

    This recipe also works great with other citrus fruits, try lemon, lime or grapefruit.

    • Poppey seed alternatives – If you are not so keen on poppy seeds, they can be left out or substituted for mixed peel, raisins, sultanas, currants or chocolate chips.
    • Glazing – This cake also tastes amazing when glazed with orange marmalade. Simply warm the orange marmalade in a small pan or in the microwave before brushing over the cake.

    If you experiment, I would love to know how you get on and share it with the other readers.


    NUTRITION

    Serving: one cake slice

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


    STORAGE AND FREEZING

    This cake will keep well in an airtight tin for 4-5 days.

    Freezing: Wrap the unglazed cake in a layer of clingfilm or in a ziplock bag and freeze for up to 3 months. Defrost at room temperature. Finish the cake by making the glaze and drizzle over the defrosted cake before serving.

    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.


    EQUIPMENT SUGGESTIONS

    For this recipe, it is optional to use a stand mixer, but it can be made without. Other recommendations include:

    TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    RECIPE TIPS

    • The orange zest in this recipe gives it the wonderful orange flavour! I always use organic oranges where possible, which are free from growth hormones, chemical herbicides and fungicides.
    • Sudden temperature changes can cause cakes to sink in the middle, to prevent this avoid opening the oven door before 3/4 of the baking time, even if you need to rotate your cake.

    READY TO MAKE YOUR ORANGE POPPY SEED CAKE?

    Orange Poppy Seed Cake

    Orange Poppy Seed Cake

    Preparation:15 minutes
    Baking:1 hour
    Total:1 hour 15 minutes
    Servings: 12 slices
    Tools you’ll need:
    • A 2lb loaf tin (see equipment suggestions on blog page)
    A pleasure to eat, this orange poppy seed drizzle cake has a soft, moist and delicate crumb. It's deliciously moreish and one of my favourite afternoon tea treats, it gets rave reviews.

    INGREDIENTS LIST
     

    • 100 ml neutral-tasting oil (coconut, vegetable or sunflower oil)
    • 3 medium eggs (150g total)
    • 1 large orange (juice and zest)
    • 200 g caster sugar (or granulated)
    • 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
    • 100 ml natural or greek yoghurt
    • 1 pinch fine sea salt
    • 225 g plain (all-purpose) flour
    • 1 tsp baking powder
    • 2 tbsp poppy seeds

    Orange glaze:

    • 100 g icing sugar (US powdered sugar)
    • 2 tbsp orange juice

    Preparation
     

    • Preheat the oven to 170°C fan / 375°F / Gas 5 and grease and line the base of a 900g loaf tin with greaseproof paper.
    • Zest and juice the orange, reserving 2 tablespoons of the orange juice for the glaze.
    • In a large mixing bowl, whisk together the eggs, oil, sugar, salt, vanilla, yoghurt, orange zest and juice, until combined and the sugar has dissolved.
    • Sift the flour and baking powder over the top of the egg mixture and gently fold in with 2 tbsp of poppy seeds.
    • Pour the batter into the prepared tin.
    • Baking: Place in the oven and bake for 55-60 minutes until golden and risen – the cake should split along its top. A skewer inserted into the centre of the cake should come out clean – if it doesn’t, return the cake to the oven for a further 5 minutes and repeat as necessary.
    • Remove the cake from the oven and allow it to cool in the tin for 6 minutes on a wire rack, then turn out and place back on the rack, over a shallow tray.
    • Orange glaze: Start with combining 1 tbsp orange juice with the icing sugar, adding more orange juice as needed to get a glaze that is thick but not too runny. Pour the glaze over the warm cake. Remove the tray from underneath the rack and pour any excess glaze back over the cake. Return the tray underneath the cake, then leave the cake to cool completely before serving.
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    KEYWORDS drizzle cake, orange cake, poppy seeds

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    Orange Poppy seed Drizzle Cake

    PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!

    If you tried this Orange Poppy Seed Cake or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!

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    Orange Poppy Seed Cake

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