Best 9 White Chocolate And Orange Poppy Seed Cake Recipes

ORANGE & POPPY SEED CAKE WITH CHOCOLATE SAUCE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm springform cake tin or line a similar-size cake tin with baking paper. Using an electric mixer, combine 200g butter and 200g sugar in a large bowl. Beat until light and creamy, about 2 mins, then add the eggs, one at a time, beating well after you add each one. Tip in the flour and baking powder, mix for a few secs, then add the orange juice, zest of 2 oranges and poppy seeds. Stir everything together, then pour into the cake tin. Bake for 50 mins, then remove from the oven. Cool completely in the tin.
• Meanwhile, make the candied orange zest by combining the remaining zest (finely sliced), 25g sugar and 100ml water in a small pan. Bring to the boil and cook for 5 mins until thick. Remove the zest with a slotted spoon onto a sheet of non-stick baking paper.
• For the sauce, heat the cream in a small pan until nearly boiling. Put the chocolate and remaining butter into a bowl, then pour the hot cream over it and leave for 1 min to melt. Stir together until smooth, then let it sit until the cake is cool (if it hardens, just reheat gently). Drizzle the sauce over the cake, sprinkle with the candied zest and serve.

COUNTRY POPPY SEED CAKE

Steps:

• In a large bowl, combine the poppy seeds, pudding and cake mix. Add the oil, eggs, water and almond extract. Beat on low speed until dry ingredients are moistened. Increase speed to medium and beat for 2 minutes. Combine sugar and cinnamon; sprinkle into a greased fluted 10-in. tube pan. , Pour batter into pan and bake at 325° for 1 hour or until a toothpick comes out clean. Allow cake to cool 10 minutes before removing to a wire rack. Combine glaze ingredients and drizzle over cooled cake.

ORANGE POPPY SEED CAKE

Steps:

• Preheat oven to 325°F Grease 10-inch bundt pan (or two small loaf pans).
• Cream butter and sugar together in a mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
• Sift flour, baking powder and salt together. Add to creamed mixture alternately with milk. Mix well after each addition.
• Fold in poppy seeds, vanilla and grated orange zest. Pour batter into the prepared pan(s).
• Set on middle rack of oven and bake for 50-60 minutes (less time if baked in loaf pans), or until edges shrink away slightly from sides of pan and cake tester inserted into center comes out clean. Let cake cool in the pan for 30 minutes before turning it out onto a cake rack.
• When cake has slightly cooled, prick holes in it 1 1/2 inches apart with a long toothpick and pour the *Orange glaze evenly over top. Serve warm. Disposable loaf pans work great for this, as the pans hold all the glaze and keep the cake moist.
• *Orange Glaze.
• 1/2 cup fresh orange juice.
• 1/2 cup granulated sugar.
• Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.

WHITE CHOCOLATE ORANGE CAKE

Steps:

• Preheat oven to 350°F Line a 9 x 13-inch baking pan with parchment paper.
• Using a Microplane zester, remove the zest from the orange. Set aside 1 tablespoon for the cake and leave the rest for the icing.
• Juice the orange. Keep 1/4 cup for the cake and leave the rest for the icing.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter and sugar.
• Add the eggs, one at a time, beating until combined.
• Beat in 1/4 cup orange juice and the buttermilk or sour milk (see Note).
• Add the dry ingredients to the wet ingredients.
• Beat for 3 minutes on medium speed.
• Fold in the orange zest (reserve the remaining zest for the icing).
• Pour the batter into the prepared baking pan.
• Sprinkle the white chocolate chips on top of the batter.
• If they do not sink in, tap pan gently once on the counter.
• Bake for 20 to 25 minutes until lightly browned and cake tests done in center.
• Glaze:.
• While cake is baking, melt the orange marmalade and butter in the microwave about for 45 seconds.
• Stir to combine.
• Brush the glaze over the top of the warm cake as soon as it comes out of the oven.
• Then let cake cool on a rack to room temperature before adding icing.
• Icing:.
• Combine the confectioners' sugar with the cream cheese and about 1 teaspoon of orange juice until smooth.
• Add a little more juice or milk if too stiff.
• Mix in the remaining orange zest.
• Scrape into a zip-top bag, press out the air, and seal.
• Cut a small corner from the bottom of the bag and drizzle the icing over the top of the cooled orange cake in a zig-zag pattern.
• Note: You can easily make sour milk: Measure 1 tablespoon of lemon juice or distilled vinegar into a 1 cup measure, then add enough milk to make 1 cup. Plain yogurt may also be substituted for the buttermilk or sour milk.

CHOCOLATE ORANGE POPPY-SEED LAYER CAKE

Steps:

• Make the filling: In a bowl, stir together the sour cream, heavy cream and the granulated sugar (first 3 ingredients), and let the mixture stand, covered with plastic wrap, at room temperature for 24 hours. In a metal bowel set over barely simmering water melt the chocolate, stirring until it is smooth and let it cool. Whisk the 8 ounces chocolate, the 2 tsp zest and the Grand Mariner into the cream mixture and chill the filling, covered, for 1 hour.
• Make the cake: Line a buttered jelly roll pan, 15 1/2 by 10 1/2 inches x 1 inch with wax paper, butter the paper, and dust the pan with flour, shaking out the excess. In a small bowel, stir together the buttermilk, the poppy seeds, and the zest and into another bowl sift together the flour, the baking soda, and the salt. In another bowl with an electric mixer cream together the butter and the sugars until the mixture is light and fluffy and beat in the egg yolks and the vanilla, beating until just combined. Add the flour mixture alternately with the buttermilk mixture to the butter mixture, beginning and ending with the flour mixture and beating well after each addition until the batter is just combined. In another bowl with cleaned beaters beat the egg whites until they just hold stiff peaks, stir one fourth of them into the batter to lighten it, and fold in the remaining whites gently but thoroughly. Pour the batter into the prepared pan, spreading it evenly, and bake the cake in the middle of a preheated 350F oven for 20-25 minutes or until the top is golden and the cake springs back when touched lightly. Let the cake cool in the pan on a rack, invert it onto the rack and remove the wax paper carefully. With a serrated knife cut the cake crosswise into 3 equal pieces.
• Make the glaze: In a heavy saucepan melt the chocolate with the butter and the cream over low heat, stirring until the mixture is smooth, and let the glaze cools to room temperature
• Assemble the cake: On a rack set over a jelly-roll pan arrange one of the cake layers, spread it with one third of the filling, and top the filling with another cake layer. Spread the cake with half the remaining filling and top it with the remaining cake layer. Spread the remaining filling onto the top and sides of the cake and chill for 30 minutes, or until filling is set. Pour the glaze evenly over the cake, smoothing it over the sides, and chill the cake for 30 min or until the glaze is set.

CHOCOLATE POPPY SEED CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
• Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
• Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
• Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.

WHITE CHOCOLATE ORANGE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter and sugars together until light and fluffy. Beat in the egg and orange zest. Stir the flour, baking soda, and salt together; mix into the creamed mixture. Stir in the white chocolate chips and chopped walnuts. Drop tablespoonfuls of dough onto ungreased baking sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

POPPY SEED LAYER CAKE WITH STRAWBERRIES AND WHITE CHOCOLATE CREAM

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.
• Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.
• Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)
• Make white chocolate cream:
• Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.
• Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture.
• Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

POPPY SEED CAKE

Steps:

• In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.