Orange Poppy Seed Cake

This Orange Poppy Seed Cake is a delicious rich and moist cake, full of citrus flavor and enough poppy seeds to satisfy a poppy seed lover.

The buttery base is so soft almost melting in your mouth. The poppy seed layer is light and makes a great combination with the soft cake and oranges.

How to make orange poppy seed cake

Start by preheating your oven to 180°C (350°F).

For the cake base, use a medium-sized bowl to combine all the ingredients until well blended, resulting in a moist and sticky dough. Transfer this dough into a 10-inch (26 cm) springform pan with a removable base. Spread a layer of apricot jam evenly on top of the cake base.

How to make poppy seed mixture

Begin by bringing the milk and poppy seeds to a boil in a saucepan, stirring occasionally until all the milk is absorbed. Remove the mixture from the heat and allow it to cool.

While the poppy seed mixture is cooling, whip the egg whites until they become foamy. Then, add the butter, sugar, baking powder, flour, orange zest, and vanilla extract to the cooled poppy seed mixture. Mix everything together until well blended. Gently fold in the whipped egg whites until fully incorporated into the poppy seed mixture.

Once the poppy seed mixture is ready, pour it over the prepared cake base and apricot jam in the springform pan.

Bake the cake in the preheated oven for about 30 minutes, or until it is golden brown and set.

Once baked, let the cake cool slightly before serving. Enjoy your delicious poppy seed cake with supreme orange slices for a refreshing twist!

Hope you will try the recipe for this Orange Poppy Seed Cake and enjoy it as much as we did! If you do don’t forget to let me know and tag me on Instagram. Cheers.

If you like poppy seed desserts check our full collection of Poppy Seed Recipes.

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Orange Poppy Seed Cake

5 from 1 vote

Orange Poppy Seed Cake - Rich and moist, full of citrus flavor and enough poppy seeds to satisfy a poppy seed lover. Buttery base and light poppy seed layer.

Servings 12 servings

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

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Ingredients

  

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Cake Base

• 1 ¼ sticks (150g) butter
• 1 ¼ cup (160g) flour
• 2 tbsp (16g) powdered sugar
• 1 tbsp (10g) baking powder
• 3 egg yolks
• 2 tbsp (30g) sour cream

Poppy Seed Cream

• 9 oz (250g) ground poppy seeds
• 1 cup (240ml) milk
• 3 tbsp (45g) butter
• 3/4 cup (150g) sugar
• 4 tbsp flour
• 3 egg whites
• 1 tsp (5g) vanilla extract
• Finely grated zest of 1 orange
• 1 tsp (4g) baking powder
• 3 tbsp (45g) apricot jam - between layers

Instructions

 

• Preheat oven to 180C (350F).
• For the cake base use a medium bowl and mix all ingredients until well blended and results a moist,sticky dough.  Pur it into a 10-inch (26 cm) spring form pan (with a removable base). Add a layer of apricot jam on top of the cake base.
• Poppy seed cream. Bring milk and poppy seeds to a boil and stir occasionally until all the milk is absorbed. Remove from the heat and let it cool. Meanwhile whip the egg whites until foamy. Add butter, sugar, baking powder,flour,  orange zest and vanilla extract to the poppy seed mixture until well blended. Fold in gently the whites into the poppy seed mixture. 
• Pour the poppy seed mixture over the prepared base and jam. Bake for about 30 minutes. Serve with supreme orange slices.

Nutrition

Serving: 1 serving out of 12Calories: 362kcalCarbohydrates: 30.2gProtein: 7.4gFat: 24.9gSaturated Fat: 10.5gCholesterol: 91mgSugar: 18.1g

Calories: 362kcal

Course: Dessert

Cuisine: American

Keyword: orange cake, orange poppy seed cake, poppy seed cake, poppy seed cake recipe