Orange Poppy Seed Layer Cake

    Orange Poppy Seed Layer Cake


    3 people made this

    This is a truly impressive four layer cake but is not hard to make. It has a delicious butter filling and is topped with orange glaze.

    Serves: 10 

    • Cake
    • 1 1/2 cups (185g) plain flour
    • 3 tablespoons poppy seeds
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 250g unsalted butter, softened
    • 1 cup (220g) white sugar
    • 3 eggs
    • 1 tablespoon orange zest
    • 1 teaspoon vanilla essence
    • Filling
    • 2 cups (300g) icing sugar
    • 190g unsalted butter, softened
    • 2 egg yolks
    • 1 tablespoon vanilla essence
    • Orange Glaze
    • 1/2 cup (125ml) orange juice
    • 2 tablespoons white sugar
    • 1 1/2 tablespoons cornflour
    • 2 tablespoons grated orange zest

    Preparation:45min  ›  Cook:30min  ›  Extra time:2hours cooling  ›  Ready in:3hours15min 

    1. Cake: Preheat oven to 180 degrees C. Lightly grease and flour two 20cm round cake tins.
    2. In a small bowl stir together flour, poppy seeds, baking powder, salt and nutmeg; set aside.
    3. In a large bowl, cream together the butter and sugar until fluffy. Beat in eggs one at a time then add the orange zest and vanilla. Stir in the flour mixture, beating at low speed until well blended.
    4. Divide the batter equally into cake tins. Bake in the preheated oven for 20 to 30 minutes. Allow to cool.
    5. Filling: Combine the icing sugar, butter, egg yolks and vanilla. Beat on medium high speed until light and fluffy; about 2 to 3 minutes.
    6. Orange Glaze: In a saucepan, combine orange juice, sugar, cornflour and orange zest. Cook over medium heat stirring constantly until mixture thickens and comes to a boil. Set aside to cool.
    7. To Assemble: Cut each cooled cake layer in half horizontally. Stack the 4 cake layers together with about 1/3 cup of filling spread between each layer. Spread the filling also on the sides of the cake, but not the top. Refrigerate for 2 hours.
    8. Spread the cooled (but not cold) glaze over top of cake and garnish with curls of orange peel. Store cake in refrigerator until served.

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