Poppy seed cake with orange liqueur

Name: Poppy seed cake with orange liqueur
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 500 g Flour; 250 g Sugar; 1 package Baking Powder; 2 Eggs (size M); 150 ml Oil; 7-10 Tbsp grated peel of 1 untreated orange; 2-3 TABLESPOONS Orange liqueur; 275 ml Milk; 200 g Whipped cream; 250 g ready-to-bake poppy seed filling; 200 g Icing sugar; 3-4 Tbsp Lemon juice; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

500 g Flour
250 g Sugar
1 package Baking Powder
2 Eggs (size M)
150 ml Oil
7-10 Tbsp grated peel of 1 untreated orange
2-3 TABLESPOONS Orange liqueur
275 ml Milk
200 g Whipped cream
250 g ready-to-bake poppy seed filling
200 g Icing sugar
3-4 Tbsp Lemon juice
7-10 Tbsp Fat and flour

Directions

1
Mix flour, sugar and baking powder. Add the eggs, oil, orange peel, orange liqueur, milk and cream and mix until smooth with the whisk of the hand mixer. Halve the dough. Stir the poppy seed filling into one half
2
Grease a ring cake tin (approx. 2.5 litres capacity) and sprinkle with flour. Place the doughs alternately in the mould and marble them in a circle with the handle of a tablespoon. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour
3
Take the cake out of the oven, let it cool down on a cake rack for about 15 minutes, turn out of the tin and let it cool down for another 2 hours. Mix icing sugar with lemon juice to a thick icing. Pour the icing onto the cake so that it runs down the edge of the cake slightly, let it dry for about 30 minutes
4
waiting time approx. 2 3/4 hours