Moist Orange Poppyseed Cake

A quick and easy cake recipe that you can make when you are low on time and don't want to mess around with lots of steps or implements to get a great resulting cake!
MOIST ORANGE POPPYSEED CAKE
1 Orange
185gm Butter (melted)
1 cup Sugar
1 1/2 cups Self Raising Flour
3 Eggs
2TBSP Poppy Seeds
METHOD
1. Preheat oven to 170 Celsius
2. Line an 18-20cm round springform cake tin
3. Wash and roughly chop orange and place in food processor
4. Add cooled melted butter, eggs, sugar, flour, poppy seeds and mix until combined
5. Cook for 45mins, or until a skewer comes out clean
6. Cool in the tin for 5 mins and remove and place on a wire rack till cool
Optional decoration
1. Thinly slice half an orange, place in a pot with 1/2 cup water and 1/3 cup sugar and simmer for 45mins.
2. Brush cake with syrup and arrange oranges on top of the cake
Notes; the cake is moist and sweet, but a little bit 'grown-up', as it has the tang/bittersweet orange peel throughout.

[@tenagetahun5304]

My son and I made this cake for his 17th birthday. Looks great but we haven’t tasted it yet. Thank you.

[@shannonkepler799]

Yummm! I made this today and it was delicious! This recipe is definitely a keeper 👌 thank you for sharing!

[@trudemacable]

I cooked this tonight and I can say it's delicious , I added an extra half cup of sugar . Iced with vanilla icing.

[@debbiegehl1562]

Hi, Great explanatory video, thank you.The orange poppyseed cake was delicious even though I cut the sugar in half and did not add the orange sugary topping, since I usually try to bake refined sugar free but I only added a little over a tsp of baking powder to the flour. I did not have self-raising flour. I found the cake quite dense but delicious and so sharing it with others and constantly cutting off small pieces it disappeared quickly.I have now read your recommendation for the correct amount of baking powder to add to one cup of regular flour.I will bake it again maybe even today. l love lemon poppy seed desserts and now orange, in crackers and breads. I totally agree and cringe when cooks or chefs leave a lot of the batter or food product in the container without bothering to scrape it. I like your Mom's scraper.

[@user-im1lk2lb1u]

love it！

[@samrathna6885]

I love your jiffy style. Just like me sometimes. Mommy spatula, mmmm that’s a trendy term.

[@catlover7127]

I like the method.. It's fast to done the batter..thanks for sharing i will try it..

[@aidaenglesakis3262]

Very easy and simple cake you do everything in the hurry but it's alright

[@Christina-pq7kn]

OMG 💕

[@tracybuckley4620]

What filling would you put in the middle? I'm doing a orange poppy seed cake for a friends wedding looking for flavours for middle to go with it

[@novatticookingchannel9359]

Definitely a dark chocolate ganache - you may also consider infusing that with orange oil/essence infused into it

[@dumplingsuwu6691]

I'm curious, why people always use butter in cake recipes? Not oil!? Does it makes a huge difference?

[@novatticookingchannel9359]

Hi there! In some recipes, you can substitute vegetable oil for butter at the equivalent of 1 cup substitute 3/4 cup oil. When oil is used, the cake can become denser and not rise as much or become 'fluffy', but, the cake will last longer (stay 'fresh' longer). Butter used in cake recipes adds extra flavour (especially to plain vanilla cakes). When a cake recipe method states 'cream the butter and sugar' this is about adding air to the batter to ensure the cake will rise more and be aerated. As butter is considered a 'solid' fat, it is easier to 'cream' and easier to 'add air' when creaming with sugar. I have previously substituted vegetable oil in this recipe (when I forgot to buy butter!) and it was just a bit denser than using butter. Because this is full of flavour from the oranges, you don't need the 'flavour' benefit of the butter (but I would add a tiny pinch of salt to enhance all the flavours in the cake, normally not needed when using low-salt butter) I hope that is helpful :)

[@2Pferde]

I live in Germany and we do not half self rising flour. Is it flour with baking powder already included? How much baking powder do I use with the amount of flour, please? Best regards from Carmen

[@novatticookingchannel9359]

Hi Carmern, Just add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Sift the flour and baking powder together into a bowl before using. Thanks and enjoy :)

[@2Pferde]

@@novatticookingchannel9359 Thank you sooo much for getting back to me! Now I feel confident to give this a try!

[@AbiNomac]

Why do you leave the peel on the orange?

[@novatticookingchannel9359]

The orange peel has all the zesty orange flavouring that adds depth and slight sophistication to the palate. When the cake is cooked, any bits of peel you find are totally softened (not chewy and certainly no bitterness). Let's face it, it also makes the cake prep a lot quicker! Try it and let us know how you found it :)

[@catlover7127]

Hi.. I suggest you when you edit the video straight cut to the main point so we see won't feel a little bored ..btw im pastry chef 🙂