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Raciónes: 6

Ingredientes

Cost per serving $2.09 view details
  • 1/3 c. poppy seeds (75 mL)
  • 1/2 c. yogurt (125 mL)
  • 7 ounce unsalted butter (200g)
  • 1 Tbsp. finely grated orange rind (15 mL)
  • 1 c. granulated sugar (250 mL)
  • 3 x Large eggs
  • 1/4 tsp salt (1 mL)
  • 2 1/4 tsp baking pwdr (11 mL)
  • 2 c. all-purpose flour (500 mL)
  • 1/2 c. grnd almonds (125 mL)
  • 3/4 c. orange juice, fresh squeezed (125 mL)
  •     Syrup
  • 2 c. granulated sugar (500 mL)
  • 1 c. orange juice, fresh squeezed (125 mL)
  • 1 1/2 c. water (375 mL)
  • 1/2 c. orange zest, fine julienne (125 mL)

Direcciones

  1. Preheat oven to 350 degrees F.Grease an 8-inch square cake pan and line with parchment paper.
  2. In a small bowl, combine the poppy seeds and yogurt and set aside.
  3. In another bowl, beat together the butter, grated orange rind and sugar till light and creamy. Add in the Large eggs and beat till well incorporated. Stir in the poppy seed mix, flour, salt, baking soda, almonds and orange juice.
  4. Spoon the batter into the prepared pan. Bake for 45 to 50 min or possibly till cooked when tested with a toothpick or possibly skewer. When cake is still hot, pour over the syrup. Cake serves 6 to 8.
  5. Syrup:In a saucepan, stir the sugar, remaining orange juice, and water over medium heat till the sugar is dissolved and mix starts to boil. Add in the orange zest and continue to boil slightly thickened and syrupy, about 15 to 20 min.
  6. Pour the warm syrup over the hot cake and serve. To take it up a notch on the sinfulness scale, add in a dollop of whipped cream, flavoured with Grand Marnier.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 380g
Recipe makes 6 servings
Calories 937  
Calories from Fat 309 33%
Total Fat 35.34g 44%
Saturated Fat 18.74g 75%
Trans Fat 0.0g  
Cholesterol 178mg 59%
Sodium 629mg 26%
Potassium 359mg 10%
Total Carbs 149.35g 40%
Dietary Fiber 4.1g 14%
Sugars 110.99g 74%
Protein 11.11g 18%
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