Ingredients for Orange Ginger Poppy Seed Cake Martha Stewart
- Unsalted Butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- Zest of 2 large oranges
- Fresh Ginger
- Vanilla Extract
- 2 tablespoons poppy seeds
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Plain Yogurt
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How to Make Orange Ginger Poppy Seed Cake Martha Stewart
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter with 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in the zest of 2 large oranges, ½ cup finely chopped crystallized ginger, 1 teaspoon vanilla extract, and 2 tablespoons poppy seeds.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup plain yogurt, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared cake pan and bake for 60-65 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.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
25g
Fat
25g
Carbs
7g
