Recipe by Erin Grunstein

Orange Poppyseed Cake with Chocolate Pomegranate Glaze

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Parve Parve
Easy Easy
6 Servings
Allergens
1 Hour, 20 Minutes
Diets

Ingredients

Cake

  • 3/4 cup orange juice 

  • 1/4 cup poppy seeds

  • 3 eggs

  • 1 and 1/2 cups sugar

  • 3/4 cup oil

  • 1 teaspoon Gefen Vanilla

  • 1/2 teaspoon orange blossom water (optional)

  • 2 and 1/2 cups flour

Icing (optional)

Garnish

  • pomegranate seeds

  • orange zest

Directions

Prepare the Cake

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Mix orange juice and poppyseeds in a small bowl. Set aside.

3.

In a standing mixer, combine eggs, sugar, oil, vanilla, and orange blossom water until well incorporated.

4.

In a separate bowl, mix flour, baking powder, and salt. Add dry ingredients to wet ingredients and mix until just combined.

5.

Add orange juice and poppy seeds to mixture.

6.

In a separate bowl (you can use the bowl from the dry ingredients), mix together brown sugar, cinnamon, nuts, and chocolate chips.

7.

Pour cake batter into a greased and floured Bundt pan. Fold in nut mixture.

8.

Bake for 50-60 minutes.

9.

Allow to cool completely prior to removing from Bundt pan.

10.

Mix together icing ingredients and drizzle over cake. Garnish with pomegranate seeds and orange zest.

Orange Poppyseed Cake with Chocolate Pomegranate Glaze

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