Cake with Poppy Seeds and Orange Recipe
I hasten to share with you this incredibly delicious recipe for a lean cupcake. To be honest, I’m not a fan of orange baking, but this time I was pleasantly surprised by the light delicate note that orange brought to the recipe. The cakes are soft and incredibly poppy.
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Instructions
  1. Fill the poppy with about two cups of boiling water and leave under the lid for 10 minutes. Preheat the oven to 170 degrees.
  2. Wash the oranges thoroughly and cut off a thin layer of zest without a white layer with a paring knife to avoid bitterness. Cut the strips of zest into very thin strips.
  3. Squeeze out the orange juice, you can also with pieces of pulp. Depending on the size of the oranges, the juice volume is 200-250 ml.
  4. Mix orange juice, vanilla sugar and vegetable oil.
  5. Strain the steamed poppy seeds through a sieve, put them in a large mortar or bowl, cover with sugar and rub.
  6. Mix the flour sifted with baking powder and soda, semolina and zest. A small part of the zest, if desired, can be left for decoration. Add the mixture of poppy seeds with sugar and mix.
  7. Pour in vegetable oil, orange juice and mix thoroughly with a spoon until smooth.
  8. Line the mold with baking paper and grease with vegetable oil. I took a form with a diameter of 23 cm. Put the dough into a mold and smooth it out. Bake in the oven at 170 degrees for 50 minutes. I have a slow oven, so look at yours and check the baking with an onion. Cool the finished cake in the mold. The cupcake is very fragile, so take it out of the mold with care.
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