Antonis Achilleos
Makes 10 servings

This tender, sunny creation was inspired by poppy seed cakes that award-winning pastry chef Karen Barker fondly remembers from her Russian grandmother's kitchen. Prep: 25 minutes; Bake: 55 minutes.

How to Make It

Step 1

Preheat oven to 325°. Grease and flour a 10-inch tube pan, tapping out excess flour; set aside. Sift together first 3 ingredients. Stir in kosher salt, and set aside.

Step 2

Cream butter, 2 cups sugar, and zest in a large bowl with an electric mixer on medium speed. Add poppy seeds, and mix well. Add eggs, 1 at a time, beating well after each addition, pausing to scrape down bowl.

Step 3

Combine buttermilk, 1/2 cup orange juice, and vanilla in a small bowl. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition.

Step 4

Pour batter into prepared pan, and bake at 325° for 55 minutes or until wooden pick inserted in center comes out clean. Let cool on wire rack 20 minutes; remove from pan, and let cool completely on wire rack.

Step 5

Combine remaining 1/4 cup sugar with remaining 1/4 cup orange juice in a saucepan. Bring to a simmer over medium heat, and cook 5 minutes or until syrupy. Place cake on a serving plate. Brush with warm glaze. Let cool to room temperature before serving. Serve with Citrus Salad, and garnish, if desired.

Step 6

*Remove eggs from refrigerator, and place in a bowl for 30 minutes.

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