Poppy Seed Torte with Orange Glaze

Poppy Seed Torte with Orange Glaze

1 Review 2 Pics
  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    2 h 15 m
Brenda Benzar Butler
Recipe by  Brenda Benzar Butler

“This moist orange poppy seed cake is made up of four layers, filled and frosted with buttercream, and topped with an orange glaze. Beautiful and delicious!”

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Ingredients

Adjust Servings

Original recipe yields 1 8-inch layer cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 8 inch round cake pans. In a small bowl, stir together flour, poppy seeds, baking powder, salt, and mace; set aside.
  2. In a large bowl, cream together 1 cup of butter and 1 cup of sugar until fluffy. Beat in eggs, one at a time, then add grated orange zest and 1 teaspoon vanilla. Stir in the flour mixture, beating at low speed, until well blended. Divide equally into 2 greased and floured 8 inch round cake pans.
  3. Bake in preheated oven for 20 to 30 minutes. Allow cake layers to cool, then split each layer in half horizontally. Put the 4 cake layers together with about 1/3 cup of filling spread between each layer. Spread sides (not top) of cake with remaining filling. Refrigerate. Spread cooled glaze over top of cake and garnish with curls of orange peel. Store cake in refrigerator.
  4. To Make Filling: Combine the confectioner's sugar, 3/4 cup of butter, 2 egg yolks, and 1 tablespoon of vanilla. Beat on medium high speed until light and fluffy (about 2 to 3 minutes).
  5. To Make The Glaze: In a saucepan, combine orange juice, 2 tablespoons sugar, cornstarch, and orange zest. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Set aside to cool before spooning over cake.

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Review (1)

Rate This Recipe
Ramoo
18

Ramoo

Amazing cake. It did take several hours of work but I did attempt this with a 15 month old toddler at my feet! My husband who loves orange and poppy seed cakes also loved it. Very very tasy and worth the effort. The glaze was thicker than I expected but could've been thinned out with extra boiling water if I'd wanted to. It "glazed" the cake no troubles though.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 596 cal
  • 30%
  • Fat
  • 36 g
  • 55%
  • Carbs
  • 64.7 g
  • 21%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 190 mg
  • 63%
  • Sodium
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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Poppy Seed Bread with Glaze

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Moist Lemon Poppy Seed Cake