Made a very yummy Orange Poppy Seed Cake this weekend only marred by slightly over-baking it due to my insistence on multi-tasking. You see, I decided to go for a jog while it was baking because the recipe indicated that the baking time is about an hour. However, since I split the batter into two smaller baking pans, I actually needed to bake it for a shorter time, perhaps about half and hour or so. However, my jog took about 40 minutes or a bit more. So, when I came back up, all sweaty, the cake was slightly over-baked. Still very tasty but the texture would have been better with 5 minutes less in the oven. Anyway first, the ingredients:
Ingredients for the Cake

3 Cups Flour

1 Tablespoon Baking Powder

1 Pinch Salt

2 Tablespoons grated Orange zest

5 Eggs

1.5 Cups Sugar

1 Cup Vegetable Oil

1 Tablespoon Vanilla Extract

¾ Cup Orange Juice

¾ Cup Poppy Seeds

Ingredients for the Syrup

¼ Cup Orange Juice

¼ Cup Sugar

3 Tablespoons of Butter

The Process:

Preheat the oven to 177 degrees C (about 350 degrees F).

To make the cake: In a large bowl, mix together the flour, baking powder, salt and orange zest.

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Set aside.

In an electric mixer, combine the eggs and sugar and beat until light and fluffy.

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Add the oil and vanilla and beat until just combined.

Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the 3/4 cup orange juice.’

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Mix slightly after each addition, just to incorporate.

Add the poppy seeds and mix to incorporate the seeds into the batter.

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Pour the batter into a baking pan.

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Bake for 1 hour, or until the point of a knife inserted into the center comes out clean.

To make the syrup: While the cake is baking, place the syrup ingredients into a small saucepan and heat until thickened, about 3-4 minutes.

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When the cake is done, remove from oven.

Prick it all over with a skewer and brush the syrup all over the top of the cake while it is still hot.

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The cake will absorb all the syrup.

Let the cake cool completely before serving.

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Yummy bummy! 🙂