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Orange Poppy Seed Cake (dairy or pareve)
Contributed by Eileen Goltz1 cup flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
2 teaspoons grated orange zest
1 teaspoon orange liqueur
1/4 cup poppy seeds
1 tablespoon butter or margarine
1/2 cup hot milk or non dairy substitute
Syrup Topping:
juice of 1 orange
juice of 1/2 lemon
1/3 cup sugar
Powdered sugar for dusting (optional)
Sliced strawberries for garnish
Preheat oven to 350. Lightly grease and flour an 8- 9 in. cake or spring form pan.
Sift together flour; baking powder and salt two times to incorporate and set the mixture aside (don’t skip this part, its important).
In the large bowl of an electric mixer, beat eggs for 3-4 minutes until think and lemon colored. Gradually add 1 cup sugar and beat for another 5 minutes. Add the orange zest, orange liqueur, and poppy seeds, mixing until combined.
Melt the butter in the hot milk. Using a spatula, mix the hot milk into the egg mixture all at once. Sift the flour into the mixture, gradually folding it in. (The folding in of the milk and dry ingredients should take only about a minute. The batter will be thin.)
Pour batter into prepared pan. Bake for 25 to 35 minutes or until a cake tester inserted in the center of the cake comes out clean. While cake is baking, prepare syrup topping: In a small saucepan, mix the juices with sugar. Heat, stirring until sugar dissolves, then simmer for 5 minutes. Transfer cake to a rack. Poke top of cake repeatedly with a fork. Spoon warm topping over the cake and cool completely. If making ahead, wrap cake in plastic wrap and chill in refrigerator.
Just before serving, sprinkle with powdered sugar and decorate with sliced strawberries, if desired. Serves 8 to 10.
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