Orange-poppy seed cake with raspberry glaze from Snacking Cakes: Simple Treats for Anytime Cravings (page 57) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh berry whip; Whipped ricotta with honey

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EatinSnax on March 27, 2025

    This cake came out adorable and exceeded all my expectations. Everyone thought it was delicious. Moist and light, with a bright flavor. I used plain whole milk yogurt (not Greek) as directed in the recipe, and thought the sweetness was just right. I might press the raspberry pulp through a strainer to remove seeds if I felt like dressing it up a little next time.

  • anya_sf on March 21, 2022

    Using Greek yogurt, the batter was plenty thick. The cake's texture was very nice, but the cake was not sweet enough, even with the glaze. I'd increase the sugar by 50%, which should help bring out the orange flavor. The glaze would be improved with a bit of citrus juice, which is just suggested as optional in case the glaze is too thick.

  • darcie_b on January 31, 2022

    The icing makes this cake. I had no issues with the batter being too thin; as another person said it's not a tall cake, but it is moist and delicious. I also measured by weight.

  • caitmcg on July 08, 2021

    I didn’t have the same problems with this recipe. My batter wasn’t super thin, and although this cake wasn’t very tall, it was very moist and tasted great with a lot of orange flavor. I measured by weight.

  • inflytur on April 28, 2021

    Something is seriously wrong with this recipe, as written. The batter turned out as thin as pancake batter while the instructions say it should be thick enough to require leveling before baking. The cake looked beautiful immediately after coming out of the oven but collapsed into a sodden lump before it finished cooling. Thinking it must be my fault, I made it a second time with the same results. I am a careful baker who weighs and measure precisely. This is the second cake I’ve made in this book that failed the same way. I honestly don’t think the recipes were tested as written.

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