Oct 13, 2011

Baking: Orange & Poppy Seed Cake

Oh dear. We keep running out of cakes.
I bake them. The family eats them.
The dish is empty again!
Last night I experimented with a whole orange cake recipe,
using delicious organic oranges, 
and just chucking them into a food processor 
to make one of the moistest & fastest cakes ever.
This recipe makes 2 cakes, but by the end of the evening
we were already down to one cake.
I don't often measure when I am baking,
but this time I did, 
because I just had a feeling I would need to make it again.
And looking at the almost-empty cake dish, 
I think I will be baking again tonight! 

All images & recipe: blue fruit

Coffee pot & cup: 1960s set
Blue plate: Wood & Sons Woodsware "Nile" pattern, 
inherited from my mother in law


  1. YUM looks divine - not usually a fan of poppy seeds - (they taste funny and get stuck in my teeth :) but I might just have to let it go with this beauty Virginia - no wonder it got eaten so fats.
    Happy days -

  2. Miss virginia

    I am licking the screen - honestly - that looks delish and I could imagine the smell too.... mmmmm......

    Look at those gold little coffee cups and that coffee pot - so swanky girlfriend!

    I like your spring lift your have given your blog too - gorgeous.



  3. Looks delicious... I will have to try that yummy recipe :-)

  4. Claudia Roden has a version with oranges boiled before they are blended and it's delicious. I'm going to try your version - I think the orange flavour will be fresher and I really like poppy seeds.

  5. it looks delish, and I loooove the coffee set!!!

  6. Infinitelifefitness14/10/11 3:33 AM

    wow! that looks AMAZING!! def gonna have to try to make that!!


  7. Haha! Yes, you are so right about the fear of getting them stuck in your teeth Anya! But the taste and texture of poppy seeds are so fabulous that they are worth the risk I reckon! 

  8. Love these little coffee cups Lou Lou. Completely impractical but oh so darling to drink out of golden cups! I found them hiding in a cupboard in an antique store - but I pounced! 

  9. Hello Nat and I truly hope you do try the recipe because it is so delicious yet so quick. Please let me know how the cake turns out for you.

  10. Ah yes, I have made that Claudia Roden version and it is good. A bit more of a marmalade taste, from boiling up the oranges. But this one does have that fresh orange taste, as you say. My daughter served hers with more freshly squeezed orange juice on it just before she ate it, and she said that was even more amazing. Me? I am thinking a drizzle of Cointreau and fresh orange juice...now we are talking ultimate citrus deliciousness! 

  11. Oh yes, I imagine you would love the gorgeous golden colours of the coffee set. Imagine what amazing photographs you could create with them! I would love to see that. 

  12. Hello Ms Composure and welcome to Glamour Drops! Let me know how you go with the recipe because I would love to get some feedback on it. 

  13. robinsonheather14/10/11 7:59 PM

    Arrgh! WHY am I seeing this now? When I am so hungry and don't have the ingredients to make this? 

    Now, perhaps this is a dorky question but I don't think that we have self-rising flour in France. Is that with yeast already in it? Hmmm, must find a solution!

  14. robinsonheather14/10/11 8:00 PM

    And ps. If you ever get tired of that very glam golden set, just let me know. :)

  15. Joy at Joyfulthings15/10/11 5:21 AM

    This got me salivating!  I love anything citrus.  I think I will try using Grand Marnier or Triple Sec in the icing as the boys are away on volleyball tournaments this weekend.  Orange and Poppy Seed cake with a side order of espresso!  Yum.

  16. Hello Heather,  and as I was writing SR flour I did kind of wonder if the rest of the world calls it that too. Obviously not! Isn't it interesting that terms we take for granted as being universal are so often just localised? Anyway, Self Raising flour is simply flour which already has baking powder in it. But 2 teaspoons of baking powder per cup of plain flour is the same thing. 
    Which then makes me wonder, hmmm, maybe you don't have baking powder either? Or call it something else? Well you can make baking powder by mixing 2 parts cream of tartar to 1 part of bicarb soda (or baking soda). 

    All of which begs the question... how do people make cakes rise in France?

  17. robinsonheather15/10/11 8:41 PM

    Well obviously I am not a huge baker or otherwise I would have  known the answer to this already! But it is good as I figured out something that had always stumped me. I had found baking soda but not baking powder. It turns out that it is called levure chimique--and no wonder I was confused because that translates to chemical yeast! So that is used as well as levure de boulangerie or baker's yeast. But I think it also worth noting that the French are not cake-y people in the sense that the word "gateau" can also be applied to pastry based desserts which is by far the dessert of choice. For a breakfast style cake, it is usually a yogurt cake. As you know, chocolate cakes here are extremely dense and don't rise at all! 

    So yipee, now I should be able to make this! :)

  18. I am getting more fascinated by this by the minute Heather. You mean that all cakes in France are dense, or otherwise they are pastry based? Come to think of it, remembering cakes I have eaten in France, they do all fall into those categories and yet I have never put two and two together. 

  19. robinsonheather17/10/11 7:15 PM

    Yep, pretty much Virginia. Fluffiness isn't the goal, even with breakfast-style cakes (including quarte-quarts which is in my kitchen right now) it is more about moistness. To each his own but maybe this explains if I have a choice at a restaurant between dessert and a cheese course I will always go with cheeeeese! 

  20. Well that being the case you will certainly like this version of orange cake - because it is quite dense and incredibly moist. I have a mouse in my kitchen, called a Henriette mouse, who likes to break off bits of cake and biscuits. (We always know it is her...) Anyway, the Henriette mouse had this cake for breakfast, and reported back (once sprung with cake crumbs in her hand) that it was deliciously suitable as a breakfast dish.  Whereas a fluffy cake would certainly not be, at least to the mouse, who is partial to dried fruit and nuts in cakes and biscuits. And as the mouse is currently in the middle of exams (French ones, actually), who am I to question her breakfast choices? 

  21. robinsonheather18/10/11 5:24 AM

    Well, of course not Virginia! That mouse most certainly needs to be fed well so as to bring wise words and translations into your home! And yes, most certainly, I will make this for breakfast. :) We are only two in our house (not including Ben who gets poppy seeds stuck in his teeth) and so this is the wisest option. And how fitting that your French speaking mouse is named Henriette, n'est-ce-pas? 


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