Poppy Orange Seed Cake

Ingredients

• 2 1/2 cups all-purpose flour sifted
• 3/4 teaspoons baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup canola oil
• 1/2 cup butter
• 1 1/4 cups freshly squeezed orange juice (3-4 large oranges)
• 3 tablespoons orange zest
• 1/2 cup poppy seeds
• 1/3 cup fresh orange juice 1-2 orange
• 1 tablespoon orange zest
• 1 cup sugar

Instructions

1. 1

   Preheat oven to 350°F/180°C. Grease your pans and set aside.

2. 2

   In a medium bowl combine the flour and baking soda and salt. Set aside.

3. 3

   In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.

4. 4

   With the mixer running on low speed add oil slowly until combined and repeat with the butter. Add orange juice poppy seeds and zest and keep mixing slowly until combined. Add flour mixture and mix until just combined (being careful not to overmix).

5. 5

   NOTE: depending on the brand of flour you use, the batter may be quite wet.

6. 6

   Add batter to the prepared pan. Bake for 20-25 minutes for the muffin pan. ( 50-60 minutes for a 12 cup/10-inch bundt pan, or 40-50 minutes for 2 loaf pans or until a cake tester inserted into the center comes out clean)

7. 7

   While the cakes bake, mix together the orange juice, zest, and sugar to make the glaze.

8. 8

   Allow to cool 5-10 minutes before adding the glaze.

9. 9

   When the cakes are done and are still warm remove them from the pan, transfer them to a wire rack with baking paper, prick the warm cakes all over with a skewer and then pour over the glaze.

10. 10

    Place a second sheet of baking paper next to the cooling rack. Transfer the cooling rack with the cakes to the clean paper and pour the glaze that dripped off the cakes onto the baking paper over the cakes. You may have to repeat this step a few times. Once glazed the juice will sink into the cakes and the sugar will form a lovely, crisp topping.