Orange Glazed Poppy Seed Torte Recipe
Summary
Cooking Time30 MinDifficulty LevelMedium
Ingredients
| Cake | ||
| Cake flour | 11/2 Cup (16 tbs) | |
| Poppy seed | 3 Tablespoon | |
| Baking powder | 3/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Glaze | ||
| Orange juice | 1/2 Cup (16 tbs), strained | |
| Sugar | 2 Tablespoon | |
| Powdered sugar | 3 Cup (16 tbs) (Frosting) | |
| Cream cheese | 1 , softened (Frosting) | |
| Orange peel | 1 Tablespoon, grated (Frosting) | |
| Butter | 1 Cup (16 tbs), softened (Frosting) | |
| Vanilla | 1 Teaspoon (Frosting) | |
| Eggs | 3 (Frosting) | |
| Cornstarch | 1 1/2 Teaspoon (Frosting) | |
| Orange juice | 2 Tablespoon (Frosting) | |
| Curls of orange peel | ||
Directions
Heat oven to 350°.
In small bowl stir together flour, poppy seed, baking powder and salt; set aside.
In large mixer bowl combine 1 cup sugar, butter, 1 tablespoon orange peel and vanilla.
Beat at medium speed, scraping bowl often, until light and fluffy (3 to 5 minutes).
Continue beating, adding eggs one at a time, until well mixed (2 to 3 minutes).
Add flour mixture.
Reduce speed to low.
Continue beating, scraping bowl often, until well blended (1 to 2 minutes).
Spread into 2 greased and floured 8-inch round cake pans.
Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes.
Remove from pan; cool completely.
In 1-quart saucepan combine all glaze ingredients.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (3 to 4 minutes).
Cool to room temperature (20 to 30 minutes).
In small mixer bowl combine all frosting ingredients except 2 tablespoons orange juice and curls of orange peel.
Beat at medium speed, scraping bowl often, until light and fluffy (2 to 3 minutes).
Meanwhile, split each cake in half horizontally.
On serving plate place 1 cake half; sprinkle with 2 teaspoons orange juice.
Spread with about 1/2 cup frosting.
Repeat with remaining layers.
Do not sprinkle or frost top.
Spread sides of cake with remaining frosting forming slight ridge at top of cake.
Spread cooled glaze over top of cake; garnish with curls of orange peel.
Store refrigerated.
In small bowl stir together flour, poppy seed, baking powder and salt; set aside.
In large mixer bowl combine 1 cup sugar, butter, 1 tablespoon orange peel and vanilla.
Beat at medium speed, scraping bowl often, until light and fluffy (3 to 5 minutes).
Continue beating, adding eggs one at a time, until well mixed (2 to 3 minutes).
Add flour mixture.
Reduce speed to low.
Continue beating, scraping bowl often, until well blended (1 to 2 minutes).
Spread into 2 greased and floured 8-inch round cake pans.
Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes.
Remove from pan; cool completely.
In 1-quart saucepan combine all glaze ingredients.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (3 to 4 minutes).
Cool to room temperature (20 to 30 minutes).
In small mixer bowl combine all frosting ingredients except 2 tablespoons orange juice and curls of orange peel.
Beat at medium speed, scraping bowl often, until light and fluffy (2 to 3 minutes).
Meanwhile, split each cake in half horizontally.
On serving plate place 1 cake half; sprinkle with 2 teaspoons orange juice.
Spread with about 1/2 cup frosting.
Repeat with remaining layers.
Do not sprinkle or frost top.
Spread sides of cake with remaining frosting forming slight ridge at top of cake.
Spread cooled glaze over top of cake; garnish with curls of orange peel.
Store refrigerated.
Chef
