Try our orange and poppy seed one layer cake topped with an orange cream cheese frosting. This cake is super delicious and easy to make.
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INGREDIENTS
Orange and poppy seed cake
210 grams (1 and 1/2 cups) plain flour
2 and 1/2 teaspoons baking powder
200 grams (1 cup) caster sugar
2 tablespoons poppy seeds
Zest of one orange
3 tablespoons fresh orange juice
120 ml (1/2 cup) vegetable oil
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) Greek yogurt*
60 ml (1/4 cup) milk
Orange cream cheese frosting
(This makes a LOT of frosting, so feel free to divide in half.)
115 grams (1/2 cup or 1 stick) butter, softened
250 grams (1 and 1/4 cup) full fat cream cheese, room temperature, roughly chopped
375 grams (3 cups) icing or powdered sugar
1–2 tablespoons fresh orange juice
Orange zest to decorate, optional
INSTRUCTIONS
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8 or 9 inch round cake tin with baking or parchment paper.
In a large mixing bowl, add flour, baking powder, sugar, poppy seeds and orange zest. Stir briefly to combine.
In a separate bowl, add orange juice, oil, eggs and vanilla. Whisk briefly just to break up the egg yolks.
Add wet ingredients to dry ingredients, along with the yogurt and milk, and gently mix until combined – but be careful not to over mix. Spoon batter into prepared tin.
Bake cake for approximately 35-40 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add sugar, 1 cup at a time, and continue to beat until smooth.
Add orange juice and mix until frosting is creamy. Taste and add extra orange juice if needed. Generously frost the top of the cake. Scatter over fresh orange zest.
NOTES
*You can use sour cream instead of Greek yogurt. This ingredient ensures a soft and tender cake.
🌷🌼😊 A BIG THANK YOU TO Jess of 😊🌼🌷
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