Orange Poppy Seed Cake is amazing:
It is fairly bursting with poppy seeds and fragrant with orange zest. Moreover, it soaks up the orange syrup and takes on a lovely glazed sheen. A win-win!
It is my daughter-in -law Elisheva’s favorite cake. Would you believe it? My orange poppy seed cake, taken from my first book, Levana’s Table, has been on top of Google search for eight years running! Just read the all the rave reviews for it: My pride and joy!
You will do just great serving orange poppy seed cake for breakfast, too:
It’s that good! And it’s that good for you!
- 1 cup vegetable oil
- 1 ½ cups sugar
- 1 tablespoon vanilla extract
- 5 eggs
- 3 cups flour, all purpose, whole wheat pastry or spelt
- 1 tablespoon baking powder
- pinch salt
- 2 tablespoons orange zest
- ¾ cup orange juice
- ¾ cup poppy seeds
- ¼ cup orange juice
- ¼ cup sugar
- 3 tablespoons margarine spread (health food stores)
Preheat the oven to 350*F.
Mix the flour, baking powder, salt and orange zest, and set aside. In a food processor, cream the eggs and sugar until light and fluffy. Add the oil and vanilla and mix.
Add the flour mixture to the egg mixture alternately with the orange juice, starting and ending with flour, pulsing each time until just combined. Add the poppy seeds, and pulse 2-3 more times.
Pour the batter into a greased 10-inch springform pan.
Bake for about 1 hour, or until the point of a knife inserted in the center comes out clean.
Make the orange syrup:
Place the orange juice, sugar and margarine in a small saucepan and heat until thickened, 3-4 minutes. When the cake is baked, immediately unmold. Prick it all over with a skewer, and brush the syrup all over the top and sides while the cake is still hot. The cake will absorb all the syrup. Let cool completely.