I think the name of this recipe says it all, right? This Orange and Poppy Seeds Cake is the favourite of many, and it’s hard to find another combination that can beat its flavours. If I get asked to summarise it in three adjectives, they would be fresh, moist and intense colours (this one counts as a word hehe).
As you can imagine, this is yet another addition to my recipes in my blog that is super easy and fast to make. Let’s say the contents in this blog have to meet such requirement. Otherwise, it wouldn’t make it to “published” status and worth sharing. Also, imagine this. The original recipe is my mom’s, probably inherited from my grandma, and she used to call 1, 2, 3 cake.
What is a 1, 2, 3 cake?
I have the pleasure to introduce you to the renamed 1, 2, 3 cake. Long story short, I think this is one of the first recipes I learnt from my mom. The actual name lacks the “marketing” touch, but it helps you remember the recipe any time. Find the magic formula below:
- 1 (measure*) fat component -> oil, cream, butter.
- 2 (measures*) sugar
- 2-3 eggs
- 3 (measures*) self-rising flour
- Additions: chocolate chips, half chocolate/half vanilla, mandarins, oranges, nuts, anything you would like.
*Always use the same measurement, i.e., the same cup, glass or mug. You can even weight the ingredients and use 100 g, 200 g, 300 g, etc.
Without noticing, you just learnt the foundation to many of my recipes. Ups. With the years, and after many trials and errors, I’ve been adapting many of them, and giving a more “sophisticated” touch, if you’d like. For instance, in this Orange and Poppy Seeds Cake, I pour some glacé and the candied oranges (original recipe from Delicious from Scratch).
Ok, I’ll make it short, so here is the complete recipe for my Orange and Poppy Seeds Cake. Hope you enjoy baking it!
Don’t forget to leave a comment down below if you try this recipe (and why not, an Uber-style rating? ★★★★★). It not only helps me but also other people that want to try it. You can also tag me on Instagram or Pinterest so I get to check your photos or send them to me privately if you are shy.
Other similar recipes:
- Nutella Mocha Cake
- Banana Sheet Cake with Dulce de Leche Buttercream
- Whole Mandarin Muffins with Chocolate Ganache
Orange and Poppy Seeds Cake
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 15 slices 1x
- Category: Cakes
- Method: Baked
- Cuisine: Argentinean
Description
Super easy and quick recipe for this Orange and Poppy Seeds Cake. Moist, fresh and elegant.
Ingredients
Cake:
- ½ cup vegetable oil
- 1 cup sugar
- 2 whole oranges (peeled, seeded and cut in quarters)
- 1 tbsp vanilla essence
- 2 eggs
- 1 ½ cup self-rising flour
- 2 tbsp poppy seeds
Glacé:
- 1 ½ cup icing sugar
- Juice of 1 lemon
Candied Oranges: (optional)
- 150 g sugar
- 250 ml water
- 1 orange (sliced 4-5 mm thick)
Instructions
Cake:
- Preheat your oven to 180 ºC and grease a cake tin. (For this recipe, I used a 23 cm diameter pan).
- In a blender, add the oil and the sugar, and blend for 30 seconds. Add the quartered oranges, the eggs and the vanilla essence. Continue blending until you get a smooth consistency for around 2 minutes.
- Pour into a large bowl and fold the flour with patience.
- Add the poppy seeds and pour the batter into the cake tin.
- Bake for 25 minutes, until it is golden brown color. Insert a toothpick in the middle and, if it comes out clean, it’s done!
- Let it cool completely before covering with the glacé.
Glacé:
- Sift the icing sugar and add the lemon juice.
- Mix until you get a runny consistency.
Candied Oranges:
- In a saucepan, boild the water and add sugar. Let it simmer until all the sugar is dissolved.
- Once it boils, lower to medium heat and add the orange slices. Simmer for 30 minutes.
- Set aside and remove oranges to a baking sheet with parchment paper. Let them cool completely.
- Once they are cold, transfer to a cooling rack for 24 hours.
Notes
* Original recipe of candied oranges: Delicious from Scratch
- ORANGES: You can add one orange unpeeled for more intense color and fragrance. Just do one unpeeled and one peeled. Otherwise, the cake will come out quite bitter. If they are too small, just use three.
- ALTERNATIVES: You can easily replace the oranges with mandarins. If you do, there is no need to peel them (mandarins’ peel is not as bitter as oranges’). Just remove the seeds, if any.
Nutrition
- Serving Size: 66 g
- Calories: 199 Kcal
- Sugar: 18.16 g
- Fat: 8.47 g
- Carbohydrates: 28.95 g
- Fiber: 1 g
- Protein: 2.37 g
Kate
Looks so yummy and easy!
So lucky to find this blog. I think the clumsy hands just like me could give it a try if with this recipe.
Thanks, Paula.
Paula │ En Casa
Ohh, thanks, Kate! I’m so happy to know that. Hope you find lots of easy and yummy things to bake. Let me know how you go 🙂