Poppy Seed Cake
Description
Prepare a wonderful orange cake for the holiday. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Thinly slice the unpeeled oranges, place them in a saucepan with 400 ml of water and sugar. Stir and cook the oranges, covered, over medium heat for 20 minutes, until the peel becomes soft when pierced with a sharp knife. Remove from heat and let cool.
- 2
Step 2
To prepare the sponge cake: mix flour, baking powder, almonds, and poppy seeds.
- 3
Step 3
Grease a 20 cm cake pan and line it with baking paper. Place the most attractive orange slices (about 7) on the bottom.
- 4
Step 4
Drain the syrup from the oranges and set aside. Blend the remaining oranges in a blender into a puree. Beat the eggs with sugar until the mixture becomes creamy. This will take 5–7 minutes. Immediately add the orange puree and gently mix with a spatula, taking care not to remove the air from the batter.
- 5
Step 5
Mix the dry ingredients with the fluffy orange mixture.
- 6
Step 6
Carefully pour the batter into the prepared pan and bake for 40–45 minutes at 160°C until golden brown. Remove from the oven and let cool in the pan. Once cooled, flip the cake so the oranges are on top.
- 7
Step 7
While the cake is cooling, prepare the cream. Beat the eggs with orange juice and pour into a heatproof bowl.
- 8
Step 8
Add sugar, butter, and orange zest (blanch beforehand) and place the bowl over a saucepan with gently boiling water (ensuring the bottom doesn't touch the water). Stir over low heat until the mixture thickens—it's ready when the custard coats the back of a spoon (this may take up to 30 minutes, so be patient).
- 9
Step 9
Cut the cake across twice to make three layers. Brush the middle and bottom layers with the remaining syrup.
- 10
Step 10
Layer the cakes with cream and let stand for several hours to allow it to soak. It can be stored in the refrigerator for 3-4 days. The poppy seed cake is ready.