White Chocolate and Orange Poppy Seed Cake
Indulge in the heavenly balance of bright citrus and creamy sweetness with this White Chocolate and Orange Poppy Seed Cake. This sophisticated dessert combines fragrant orange zest and juice with rich, velvety white chocolate for a luxurious flavor profile, while poppy seeds add a delightful crunch to every bite. The moist, buttery cake is topped with a tangy orange glaze that enhances its citrusy undertones, making it as gorgeous to look at as it is to eat. Perfect for afternoon tea, festive gatherings, or simply a treat-yourself moment, this easy-to-follow recipe rewards you with a well-rounded cake that’s bursting with flavor. Elevate your baking game and impress your guests with this show-stopping dessert!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Poppy seeds
- 150 grams White chocolate
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 3 large Eggs
- 2 tablespoons Orange zest
- 60 milliliters Orange juice
- 120 milliliters Whole milk
- 100 grams Powdered sugar
- 2 tablespoons Additional orange juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.
Melt the white chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in short bursts in the microwave, stirring frequently until smooth. Allow to cool slightly.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, using a hand mixer or stand mixer on medium speed.
Add the eggs, one at a time, beating well after each addition. Stir in the orange zest and melted white chocolate until fully combined.
Add half of the dry ingredients to the wet mixture, mixing on low speed until just combined. Then, add the orange juice and milk, followed by the remaining dry ingredients. Mix just until the batter is smooth and all ingredients are incorporated.
Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, whisk the powdered sugar with 2 tablespoons of orange juice until smooth and pourable. Adjust the consistency by adding a few more drops of orange juice, if needed.
Once the cake has completely cooled, drizzle the orange glaze evenly over the top. Allow the glaze to set before serving.
Slice and enjoy your White Chocolate and Orange Poppy Seed Cake!
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 40.0 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
