6d
Cake with Orange, Almond and Poppy Seeds
Ingredients :
For the cake with orange, almonds and poppy seeds:
– 226 g unsalted butter, at room temperature
– 350 g of powdered sugar
– Zest of a large orange (about 1 c. Eating soup)
– 6 white UFOs, at ambient temperature
– 2 c. with almond extract coffee
– 240 g of butter, at room temperature
– 345 g of cake flour
– 10 g of chemical yeast
– 5 g of salt
– 27 g poppy seeds, soaked in water for 30 minutes, then drained
– 120 g thick sour cream, at room temperature
For the Almond Butter Cream:
– 750 g of icing sugar, sifted
– 452 g unsalted butter, slightly cold
– 1 c. at pure vanilla extract coffee
– 2 c. with almond extract coffee
– 3 c. with thick cream soup
For the Curd in Orange:
– 100 g of powdered sugar
– 1 c. with zest of orange soup (about 1 orange)
– 124g orange juice freshly squeezed
– 3 �ufs
– 4 yellows
– 56.5 g unsalted butter, cold and cut into small squares
Instructions:
For the cake with orange, almonds and poppy seeds:
1. Preheat the oven to 165°C (325°F). Grease and carpet three 20 cm round cake molds with sulfurized paper. Make your reservations.
2. In a medium bowl, mix cake flour, chemical yeast, orange zest, salt and drained poppy seeds. Make your reservations.
3. In the bowl of an electric beater equipped with puff, cream the butter and sugar on medium-high speed for 2 minutes until the mixture is light and foamy.
4. Gradually add the uff whites, one at a time, by tearing the bowl walls up between each addition. Insert the almond extract Keep beating on high speed for 2-3 minutes until the mixture becomes clearer and increases the volume.
5. With the low speed beater, alternately add the flour and butter mixture three times, starting and ending with the dry ingredients. Just mix until it is combined.
6. Gently insert thick whipped cream.
7. Distribute the dough evenly in the three prepared molds (about 450 g per mold). Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in molds for 15 minutes, then transfer cakes to a grill to cool completely.
For the Almond Butter Cream:
1. In the bowl of a beater on a base with puff pastry, beat slightly cold butter at medium-high speed until it is light and foamy, about 2-3 minutes.
2. Gradually add the sifted icing sugar, 1 cup at a time, mixing well after each addition.
3. Add vanilla extract, almond extract and thick cream. Beat at medium-high speed for 3-5 minutes until the mixture is smooth and foamy.
4. Before using, mix icing by hand with a wooden spoon to free the air pockets.
For the Curd in Orange:
1. In a medium saucepan, whisk together the sugar, orange juice, and the zest of orange over medium-low heat.
2. In a separate bowl, whip together the uffs and the yellow of uffs. Gradually add ufs to the sugar mixture, constantly whipping.
3. Cook the mixture over medium-low heat, stirring constantly, until it thickens like a pudding (about 6-8 minutes).
4. Remove fire and incorporate cold butter, one piece at a time, until fully incorporated.
5. Pass the curd through a thin sieve in a small bowl. Cover with plastic film by pressing directly onto the surface to prevent skin from forming. Refrigerate for at least 4 hours or up to a week.
Editing:
1. Place a layer of cake on a plate or cake tray, top side up. Spread about 120g of buttercream evenly over the top.
2. Pocket a buttercream edge around the edge of the cake and fill the center with 80-120 g of orange curd.
3. Place second cake layer on top and repeat with buttercream and curd.
4. Add the third cake layer, top side down. Spread a thin layer of buttercream (crumb layer) over the entire cake and place in the freezer for 15 minutes.
5. Once the crumb layer is set, apply the final layer of buttercream. For a decorative finish, use a Wilton 1M case to pocket swirls around the cake.
Conservation :
Keep the cake in an airtight container in the refrigerator. Take it out at room temperature 2-3 hours before serving for better texture.
Prep time: 45 minutes
Cooking time: 30 minutes
Total time: 1 hour 30 minutes (plus cool time)
Calories : 630 par portion
Portions : 12 portions
This Orange, Almond, and Poppy Seed Cake is a tangy and fluffy delight with layers of flavor. Bright citrus notes of orange zest and curd complement the rich almond buttercream, while poppy seeds add a pleasant texture. Each bite offers a perfect balance between sweet and tangy, with a soft and tender mie that melts in your mouth.
Perfect for any celebration, this cake not only exudes elegance with its smooth almond buttercream and poached swirls, but also offers a burst of citrusy freshness with every layer. It’s a real trick that will impress your guests and satisfy all cake lovers!
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