Orange Poppy Seed Pie with Citrus Glaze
10 servings
30 minutes
Orange poppy seed pie with citrus glaze is an exquisite dessert of French cuisine, filled with the warmth and aromas of sunny gardens. This pie combines an airy texture with a light crunch of poppy seeds, giving it a subtle flavor perception. The orange zest adds freshness and a slight bitterness, while the delicate citrus glaze completes the sweet ensemble, creating a harmonious aftertaste. The French appreciate such desserts for their elegance and sophistication, and this pie is perfect for cozy family tea times or festive occasions. Its softness and rich flavor make it an ideal complement to a cup of hot tea or coffee, while the poppy notes add an interesting textural play in every bite.
1
Preheat the oven to 180 degrees. Grease the rum baba mold with butter.
- Butter: 210 g
2
Mix the poppy seeds with warm milk and let it sit for 15 minutes.
- Poppy seeds: 50 g
- Milk: 185 ml
3
Mix sugar, eggs, flour, 185 grams of butter, and 3 teaspoons of zest in a bowl. Add milk with poppy seeds and mix with a mixer on low speed. Turn to medium speed and beat for another 3 minutes.
- Cane sugar: 250 g
- Chicken egg: 3 pieces
- Self-raising flour: 250 g
- Butter: 210 g
- Orange zest: 1.5 tablespoon
4
Transfer the dough to the mold and bake for 50 minutes or until a inserted wooden stick comes out clean. Leave in the mold for 5 minutes, then turn onto a plate.
- Self-raising flour: 250 g
5
To make the glaze, soften the remaining butter and mix it with powdered sugar, the remaining zest, and 3 tablespoons of hot water. Mix well and spread it on the cake.
- Butter: 210 g
- Icing sugar: 250 g
- Orange zest: 1.5 tablespoon
