When i first posted about the lemon poppy seed cakes i said i wanted to try it with orange juice instead of lemon, because i like orange taste in sweets. And bescause lemon has a strong taste in cakes.
Tomorrow we have a farewell gathering at the Greek class, it is the end of the year. They asked from each one of us to prepare something, salty or sweet. So there’s nothing better than an individual cupcake. And since i have made the Lemon poppy seed cakes found in Cannelle et Vanille and it was delicious, everyone liked it; i said i’d give it a try with a small change, the orange instead of the lemon.
I couldn’t not eat a cupcake since i have to know if the recipe was successful or not. Well, of course, it is an excuse… and I don’t even need a reason to taste my bakings, do I???
The cake was so delicious, so yummmiiiiii but i couldn’t eat more than one. It is not appropriate or nice to serve an incomplete plate!!
Continue for the recipe…
Orange Poppy Seed cakes:
-zest of a big orange
-1 tbsp vanilla extract
-2 pinch of salt
-1 cup sugar
-1 1/2 cup whole wheat flour
-2 tbsp poppy seed
-1 cup olive oil
For the syrup:
-1/4 cup fresh orange juice
-1/4 cup sugar
Preheat the oven to 270C and prepare the cupcakes trays. Beat the eggs, vanilla extract, pinch of salt, sugar until light and smooth. In another bowl, whisk the flour, pinch of salt and poppy seeds. Add the flour mixture to the egg mixture and fold in gently. Take half a cup of the batter in another bowl and add to it the olive oil, mix well then fold it again to the batter slowly and gently.
Spoon in the cupcakes tray and bake for 15-18 minutes until golden. Meanwhile boil the orange juice with the sugar, stiring every while. When out poke the cakes to make holes and brush them with the syrup while still hot 3 consecutive times, you can see that the syrup is a bit thick in the end.