Monday, November 14, 2011

Orange Poppyseed Bundt Cake

I'm going to admit... I made this at 1 am and forgot to put in the leavening agent...  But you'll forgive me, right? 

It's still pretty stinkin' good. 

Ingredients Americanized. 
120g poppy seed – ½ cup
250ml milk—1 cup
225g butter – 1 cup
220g sugar -- 1 cup + 2 T
3 eggs
300g flour – 2 1/3 cups
2 teaspoons baking powder (OOPS!)
1 tsp vanilla
1 tablespoon orange zest
4 tablespoons orange juice

Here's the original post:

In hind sight I would have spent more time zesting oranges and added 2 or even 3 tablespoons.  1 just wasn't enough. 

I also don't think I got quite 1/2 cup of poppy seeds in it.  I had 2 Tones spices packages.  I'd say it was maybe 1/3 cup... But that was plenty.  In fact, I hope I don't get drug tested anytime soon... Because I've been eating a lot of this cake lately. 

So the cake turned out pretty dense, but it freezes well and was the perfect weekend splurge. 

Now, speaking of splurging.  This woman needs to STOP!  Just because I get my butt kicked in spin class doesn't mean I get a piece of cheesecake at the coffee shop. 

I'm making a statement here, in front of family, friends and God that I am going to start kicking butt and taking names at this healthy living lifestyle.  Logging my muchies on (super user friendly and totally awesome and customizable) and adding pilates 3+x a week.  Sticking with this pescatarian thing till at least the end of November.  Working really hard to keep my carbs below 250g and my protein close to 100g. 

(Can we also note that blogger wants to change pescatarian to caesarian...)

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