Zutaten für Easy Orange And Poppyseed Cake
- 1 large orange, pureed
- Butter
- Almond Meal
- Caster Sugar
- Poppy Seed
- Eggs
- 1/4 cup water (for glaze)
- White Sugar
- Icing Sugar
- Cream
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Zubereitung von Easy Orange And Poppyseed Cake
- Preheat oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round cake pan, or line the bottom with parchment paper.
- Puree 1 large orange in a food processor until completely smooth.
- In a large bowl, whisk together 200g (1 3/4 cups) all-purpose flour, 200g (1 1/2 cups) granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 2 tbsp poppy seeds.
- Add 120ml (1/2 cup) vegetable oil, 2 large eggs, and the orange puree to the dry ingredients. Mix until just combined. Do not overmix.
- Pour batter into the prepared cake pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Prepare the Sticky Orange Glaze:** While the cake is cooling, finely julienne the zest from 1 orange. In a small saucepan, combine 1/2 cup granulated sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves. Add the orange zest and simmer for 10 minutes, or until the syrup thickens and the zest is translucent.
- Once the cake is completely cool, drizzle the warm sticky orange glaze over the top. Decorate with extra orange zest, if desired. Serve in slices with whipped cream or ice cream.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
143g
Fat
48g
Carbs
14g
