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Nutrition Facts
Serving Size 1 (116g) Recipe makes 14 servings
Calories 432
Calories from Fat 211		(48%)
Amount Per Serving		%DV
	Total Fat 23.4g	36%
	Saturated Fat 3.4g	17%
	Monounsaturated Fat 6.7g
	Polyunsaturated Fat 11.9g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 144mg		6%
Potassium 145mg		4%
Total Carbohydrate 49.8g		16%
	Dietary Fiber 1.6g	6%
	Sugars 27.8g
Protein 6.5g		13%
detailed view... how is this calculated?

Levana's Orange Poppy Seed Cake

Recipe #51558 | 1¼ hours | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Mirj
Jan 16, 2003

In my never-ending search for orange zest recipes, I came across this one in Levana Kirschenbaum's new book, Levana's Table. It's the most heavenly version of orange poppy seed cake I've seen so far. My only change to the recipe was to move it from the food processor to the stand mixer.

SERVES 14 (change servings and units)

Ingredients

Cake

3 cups flour
1 tablespoon baking powder
1 pinch salt
2 tablespoons grated orange zest
5 eggs
1 1/2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3/4 cup orange juice
3/4 cup poppy seed

Syrup

1/4 cup orange juice
1/4 cup sugar
3 tablespoons margarine

Directions

1
Preheat the oven to 350 degrees F.
2
To make the cake: In a large bowl, mix together the flour, baking powder, salt and orange zest.
3
Set aside.
4
In an electric mixer, combine the eggs and sugar and beat until light and fluffy.
5
Add the oil and vanilla and beat until just combined.
6
Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the 3/4 cup orange juice.
7
Mix slightly after each addition, just to incorporate.
8
Add the poppy seeds and mix to incorporate the seeds into the batter.
9
Pour the batter into a greased 10-inch springform pan.
10
Bake for 1 hour, or until the point of a knife inserted into the center comes out clean.
11
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.
12
When the cake is done, immediately unmold it from the springform pan.
13
Prick it all over with a skewer and brush the syrup all over the top and sides of the cake while it is still hot.
14
The cake will absorb all the syrup.
15
Let the cake cool completely before serving.

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Featured Reviews for This Recipe

From: 97grad

On Sep 3, 2009

I've never tried Orange Poppy Seed cake before but my son's GF loves it, so I was looking for a recipe I could try for her. I made this last night and I love the poppy seed texture and the orange flavour. Mine came out a little drier than I would have liked, that could be because I ran out of all purpose flour and had to add 1/2 wholemeal flour and 1/2 cup semolina. Still tasted pretty good, thanks for sharing

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From: Sally in Sydney

On Aug 22, 2009

Just made this yesterday. An absolute hit! It made an enormous cake but it's nearly all gone! I tried it out on the family as I have to make a birthday cake for someone at work next week. I added a bit extra orange rind and it had a fabulous tangy flavour. The glaze is delicious. I should have put a plate under the cake when glazing it as I lost half the glaze on the bench but it was still moist and yummy. I might make a cream cheese frosting for the birthday cake for appearances sake, but it doesn't really need it for flavour. Definitely keeping this recipe!

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From: MoonCookie

On Oct 13, 2003

This cake was worth the effort. It is moist, and flavorful. The presentation is wonderful on any table..golden and glazed with a fragrant, fruity aroma. Julie Russo recommends zesting fruit over the bowl in which the batter will be mixed, so that the oil of the fruit will be captured in the batter. This tip really adds flavor, and fragrance.

4 people found this review helpful

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From: Richard-NYC

On Jan 22, 2003

Mirj, kisses to Levana for such a great recipe! The orange flavor coupled with the poppy seeds gave this cake its great flavor. On a personal note: Mirj, everytime I "zest" I think of you!

4 people found this review helpful

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