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Lemon poppy seed cakes, cupcakes, or muffins are amazing. But what's even better? Orange poppy seed cake.
It's so light and chewy and full of the wonderful citric flavor of oranges. I love oranges. The smell, the taste, the juiciness, all of it.
It's honestly such a great fruit! Not to mention we always have tons of either oranges or mandarins, or sometimes both. Like right now. ;)
I recommend using black poppy seeds. Not only they add beautiful color, but also intensify the flavor.
I made this a naked cake, so I could show off the poppy seeds better. Feel free to cover it up though, both work.
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour, 30 minutes|Serves: 6-8|
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
2 tablespoons poppy seeds
3/4 cup unsalted butter
1 1/2 cup granulated sugar
1 1/2 tablespoons orange zest
3 large eggs room temperature
3/4 cup milk room temperature
1/4 cup orange juice
1 1/2 cups butter
4 cups powdered sugar
1/2 teaspoon salt
8 oz Mascarpone cheese
1 tablespoon milk
Preheat the oven to 350 degrees and line 2, 8" circle pans with parchment paper.
In a medium bowl whisk flour, baking powder, and poppy seeds. Meanwhile in an electric mixer beat together butter, sugar, and orange zest for 4 minutes. Add in your eggs one at a time. Add 1/3 of your flour mixture and all of your milk. Then add another 1/3 flour mixture and all of your orange juice. Finally add your remaining flour mixture and pour into prepared pans. Bake for 30-35 minutes.
While your cakes are baking, make your frosting. Beat together your powdered sugar and butter until they are creamed together 3-5 minutes. Add in your cheese, salt, and milk. Beat until smooth and fluffy.
Layer your two cakes with frosting on top and inside. Lightly frost the sides. Serve with orange slices.
- The Bored Baker 👩🏽🍳
Inspired by: livforcake.com