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Orange & Poppyseed Cake

Download the printable recipe here It's been a long while since I shared a recipe here on the blog, but with the cold, wet weather setting in, I'm definitely in the mood for baking. And, It's citrus season, so it's the perfect time to share this orange & poppy seed cake recipe with you.

The orange flavour comes from 3 separate orange elements, the zest from one large orange, bottled orange juice (from the fridge section - trust me on this), and orange (or breakfast) marmalade. You can use the juice from the actual orange for the spiced syrup that makes for the most delicious dessert or pudding.

The recipe itself is created using the traditional creaming method. My best tips are to make sure the butter is soft and spreadable and that the eggs are at room temperature. Cakes made with cold ingredients can feel heavy and dense and won't have the same lift in the oven that you can get with well-aerated batters.

Because the mixture is dense with almond meal, bake the cake at a low oven temperature, it might take 60 - 70 minutes, but it is so worth it. The smell that fills the house is gorgeous, and the texture will stay moist and soft.

Check the cake for doneness before removing it from the oven - it should look golden and set, have a delicious smell, feel set and springy when touched right at the top, and a skewer inserted into the center will come out clean. If the cake still feels wet or underbaked, give it 10 minutes and check again.

This recipe makes either one 6-inch round cake or 8-9 large (750 size) cupcakes.

I would love to know if you give this recipe a try - it's a true favourite in our household, and I'm so excited to be sharing it with you!

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