Poppy Seed Cake with Orange Glaze

Mix ground poppy seeds into a batter made from eggs, flour, yogurt, and oil. The baked cake is then topped with a glaze made from orange juice.

Details

  • Preparation Time: 85 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

dough

  • 2 piece Egg, fresh

  • 1 cup Sugar, white

  • 3 bags Sugar, white

  • 0.5 cups Oil, plant, sunflower

  • 1 cup Yogurt, plain, from whole milk

  • 1 cup Sour cream

  • 1 cup Flour, Wheat, bread flour

  • 2.5 cups Spices, poppy

  • 1 bag Baking powder

  • 1 spoon Alcohol, Rum

for baking dish

  • 15 g Butter, unsalted

  • 0.5 cups Breadcrumbs, dried

krema

  • 2 piece Orange, fresh

  • 1 piece Lemon, fresh, without shell

  • 2 piece Egg, fresh

  • 60 g Sugar, white

  • 5 g Gelatin powder, unsweetened

  • 1 spoon Alcohol, Brandy

Steps

  1. Preheat the oven to 180 degrees Celsius. Using a whisk or electric mixer, beat the eggs with sugar and vanilla sugar until frothy. Add oil, cream, and yogurt, and mix well. Gently fold in the remaining ingredients for the sponge cake.

  2. Grease a deep baking dish and sprinkle with breadcrumbs. Pour the prepared batter into the dish, tap it to spread the batter evenly, and bake in the preheated oven for 20 to 25 minutes.

  3. Prepare the glaze: Wash the oranges and lemon well, dry them, and peel only the orange and yellow parts of the peel (use a peeler). Cut one orange and the lemon in half and squeeze out the juice (reserve the other orange, cut into slices, for garnish). Boil the peels in 2 dl of water for 7 minutes, then strain the liquid. Add the orange and lemon juice to the strained liquid.

  4. Soak the gelatin in a little cold water. Drain the soaked gelatin and mix it into the liquid with the juice. Beat the eggs and carefully separate the whites from the yolks into two bowls. Using a whisk or electric mixer, beat the yolks and sugar until frothy, add the liquid, place the bowl over a water bath, and whisk until the cream thickens.

  5. Beat the egg whites until stiff peaks form. While still hot, pour the egg cream into the beaten whites while mixing. Flavor with maraschino, sweeten to taste, and cool the mixture in a cold water bath. Before the cream starts to set, pour it over the cake.

  6. Place the cake in the refrigerator for one hour. Once cooled, cut into cubes and garnish with the reserved orange slices.

Nutrition Information (Per 100g)

  • Calories: 291.95 kcal
  • Fat: 18.1 g
    • Saturated Fat: 3.35 g
  • Carbohydrates: 24.8 g
    • Sugars: 10.75 g
  • Protein: 6.75 g
  • Fiber: 4.2 g

Advice

It is best to use organic citrus fruits whose peel is not treated with pesticides. If organic citrus fruits are not available, immerse the fruits in boiling water for a few minutes and wipe them thoroughly to remove the wax containing toxins.