Orange & poppy seed cake with chocolate sauce

Name: Orange & poppy seed cake with chocolate sauce
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 250 grams butter, at room temperature, plus 1 tbsp extra; 200 grams golden caster sugar, plus 25g; 3 eggs; 250 grams plain flour, sifted; 2 teaspoons baking powder; 4 juice of 2 oranges, zest of; 50 grams poppy seed, toasted; 100 milliliters double cream; 100 grams chocolate, chopped

Orange & poppy seed cake with chocolate sauce takes about 1 hour and 5 minutes from beginning to end. This recipe serves 8. One portion of this dish contains around 8g of protein, 39g of fat, and a total of 610 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. Plenty of people really liked this dessert. Head to the store and pick up flour, chocolate, eggs, and a few other things to make it today. If you like this recipe, you might also like recipes such as Whole Orange Poppy Seed Cake, Orange Poppy Seed Cake, and Orange-Poppy Seed Cake.

Instructions

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

Grease a 20cm springform cake tin or line a similar-size cake tin with baking paper. Using an electric mixer, combine 200g butter and 200g sugar in a large bowl. Beat until light and creamy, about 2 mins, then add the eggs, one at a time, beating well after you add each one. Tip in the flour and baking powder, mix for a few secs, then add the orange juice, zest of 2 oranges and poppy seeds. Stir everything together, then pour into the cake tin.

Ingredients you will need

Baking Powder

Orange Juice

Poppy Seeds

Orange

Butter

All Purpose Flour

Sugar

Egg

Equipment you will use

Hand Mixer

Baking Paper

Cake Form

Bowl

Bake for 50 mins, then remove from the oven. Cool completely in the tin.

Equipment you will use

Oven

Meanwhile, make the candied orange zest by combining the remaining zest (finely sliced), 25g sugar and 100ml water in a small pan. Bring to the boil and cook for 5 mins until thick.

Ingredients you will need

Orange Zest

Sugar

Water

Equipment you will use

Frying Pan

Remove the zest with a slotted spoon onto a sheet of non-stick baking paper.

Equipment you will use

Slotted Spoon

Baking Paper

For the sauce, heat the cream in a small pan until nearly boiling.

Ingredients you will need

Cream

Sauce

Equipment you will use

Frying Pan

Put the chocolate and remaining butter into a bowl, then pour the hot cream over it and leave for 1 min to melt. Stir together until smooth, then let it sit until the cake is cool (if it hardens, just reheat gently).

Ingredients you will need

Chocolate

Butter

Cream

Equipment you will use

Bowl

Drizzle the sauce over the cake, sprinkle with the candied zest and serve.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

250grams

butter, at room temperature, plus 1 tbsp extra 200grams

golden caster sugar, plus 25g 3

eggs 250grams

plain flour, sifted 2teaspoons

baking powder 4

juice of 2 oranges, zest of 50grams

poppy seed, toasted 100milliliters

double cream 100grams

chocolate, chopped

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.