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🍽️ Moist Poppy Seed Cake with Orange Cream

243 kcal · 30 min · 4 servings

Ingredients

• 1 Springform (26 cm ⌀)
• 4 eggs
• 80 ml water (lukewarm)
• 80 g sugar
• 1 tsp orange zest (grated)
• cinnamon (1/2 tsp each)
• ginger (1/2 tsp each)
• 80 g flour
• 80 g poppy seeds (finely ground)
• 600 g orange pulp
• 20 ml orange liqueur
• 1 tbsp maple syrup
• 0.5 tsp orange zest (grated)
• 1 pinch ginger
• 150 g mascarpone
• 100 g apricot jam
• 50 g whipping cream
• 1 tbsp pistachios (finely chopped)
• 2 oranges

Instructions

1. 1. Grease the bottom of the springform pan with some fat.
2. 2. Separate the eggs. Whisk the egg yolks with lukewarm water until frothy.
3. 3. Add the sugar to the egg yolk mixture and continue stirring until the mixture is creamy.
4. 4. Stir in the orange zest, cinnamon, and ginger into the egg yolk mixture.
5. 5. Whisk the egg whites until stiff.
6. 6. Add the flour and poppy seeds to the egg yolk mixture alternately.
7. 7. Gently fold the stiffly beaten egg whites into the batter.
8. 8. Pour the sponge batter into the prepared pan.
9. 9. Bake the sponge in the preheated oven at 180 degrees Celsius for about 30 minutes.
10. 10. Cover the surface of the cake towards the end of the baking time if it is getting too dark.
11. 11. Let the sponge cool in the pan.
12. 12. Let the sponge rest in the pan for at least 4 hours.
13. 13. Dice the orange flesh.
14. 14. Collect the orange juice.
15. 15. Stir the mascarpone until smooth.
16. 16. Add the orange juice, maple syrup, orange liqueur, cinnamon, and ginger to the mascarpone.
17. 17. Mix the mascarpone cream until smooth.
18. 18. Fold the orange cubes into the mascarpone cream.
19. 19. Release the sponge base from the pan.
20. 20. Cut the sponge horizontally through the middle.
21. 21. Brush the cut surfaces with apricot jam.
22. 22. Spread the mascarpone-orange mixture over the bottom half of the cake.
23. 23. Place the top half of the sponge on top.
24. 24. Whisk the cream until stiff.
25. 25. Spread the cream over the surface and the edge of the cake.
26. 26. Reserve some cream.
27. 27. Put the reserved cream into a piping bag.
28. 28. Pipe 16 dollops around the cake.
29. 29. Peel the oranges thickly.
30. 30. Remove all white pith from the oranges.
31. 31. Cut out the fillets along the inner membranes.
32. 32. Place 16 orange fillets in a circle on the cream dollops.
33. 33. Sprinkle the cake with pistachios.

Nutrition per serving

• kcal: 243
• Protein: 6 g · Fett/Fat: 12 g · Carbs: 26 g