Poppy Seed Cake with Oranges
- 1 Springform pan (26 cm)
- For the cake
- 4 eggs
- 80 milliliters water (lukewarm)
- 80 grams sugar
- 1 teaspoon Orange peel (zest)
- cinnamon (1/2 tsp)
- ginger (1/2 tsp)
- 80 grams Pastry flour
- 80 grams Poppy seeds (finely ground)
- 600 grams Oranges
- 2 centiliters Orange liqueur
- 1 tablespoon Maple syrup
- ½ teaspoon Orange peel (zest)
- 1 pinch ginger
- 150 grams Mascarpone
- 100 grams Apricot jam
Butter a springform pan.
For the cake: Separate the egg. Beat the yolks with lukewarm water until foamy. Add the sugar and stir until creamy. Add the orange peel, cinnamon, and ginger. Beat the egg whites until stiff. Fold in the flour and poppy seeds.
Fold the egg whites into the yolks. Spread the cake batter into the springform pan and bake in the preheated oven at 180°C (approximately 350°F) for about 30 minutes. Cover the cake with foil near the end of baking if the cake is getting too much color. Let the cake cool the cake in the pan for at least 4 hours.
For the filling: Juice the orange. Stir in mascarpone with the juice, maple syrup, orange liqueur, cinnamon, and ginger until smooth. Stir in the orange zest.
Remove the cake from the pan and cut into two layers. Spread each layer with apricot jam. Spread the mascarpone filling on the bottom layer and cover with the top layer.
To garnish: Before serving, whip the cream until stiff. Cover the cake with the cream, reserving some of the cream into a piping bag and pipe 16 rosettes around the top of the cake.
Peel the oranges with a knife. Remove all the white from the orange and cut out the orange segments. Set the orange segments on the cream rosettes and sprinkle with pistachios.