Discussion Boards
Orange, Yogurt and Poppy Seed Cake
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By using whole oranges - make sure you choose juicy, sweet ones - this cake emerges beautifully moist with an intense orange flavour. Ground almonds and poppy seeds add a nice crunch. Serve with a little lightly sweetened whipped cream.
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Large Oranges
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2
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2
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Hot water, to cover
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Whole blanched almonds, toasted*
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2 cups
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500 mL
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Large eggs
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6
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6
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Granulated sugar
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1 cup
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250 mL
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Plain yogurt
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2/3 cup
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250 mL
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Poppy seeds
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1/4 cup
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60 mL
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All-purpose flour
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1 1/2 cup
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375 mL
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Baking powder
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1 tbsp.
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15 mL
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ORANGE DECORATION AND SYRUP
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Large oranges
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2
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2
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Water
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1 cup
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250 mL
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Granulated sugar
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1 cup
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250 mL
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Place oranges in large pot or Dutch oven. Add enough hot water to cover oranges. Cover. Bring to a boil. Reduce heat to medium-low. Simmer for 2 hours, adding more hot water as needed to keep oranges covered. Drain. Cool. Cut into quarters. Remove any seeds.
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Process almonds in food processor until finely chopped. Remove to small bowl. Process orange quarters in same food processor until smooth. Set aside.
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Beat eggs and sugar together in large bowl until thick and pale. Fold in yogurt, poppy seeds, processed orange and almonds.
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Sift flour and baking powder together in medium bowl. Fold into orange mixture. Grease and flour a 10 inch (25 cm) springform pan. Spoon mixture into pan. Smooth top. Bake in 350°F (175°C) oven for about 1 hour until wooden pick inserted in centre comes out clean. Cool in pan for 10 minutes. Remove cake to wire rack. Cover to keep warm.
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Orange Decoration and Syrup: Use vegetable peeler to peel oranges from top to bottom into 2 1/2 to 3 inch (6.4 to 7.5 cm) lengths. Cut away any pith from peel. Cut peel into thin strips.
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Combine water and sugar in medium saucepan. Heat and stir on low until sugar is dissolved. Add orange strips. Simmer, uncovered, on medium, without stirring, for about 15 minutes until orange strips are translucent. Remove orange strips with slotted spoon to foil or parchment paper to cool. Brush warm cake with 2 tbsp. (30 mL) syrup. Arrange orange strips over top of cake. Serves 8 to 10.
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*To toast almonds, place in single layer in ungreased shallow pan. Bake in 350°F (175°C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.
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1 serving:
626 Calories; 25.2 g Total Fat; 208 mg Sodium; 16 g Protein; 90 g Carbohydrate; 7 g Dietary Fibre
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Recipe reprinted from Cooking at Home Magazine, December / January 2002 © Company's Coming Magazines Limited.
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