Lean orange cake with poppy seeds

This elegant and very tasty lean cupcake without butter, eggs and milk will decorate any table! The dough is kneaded with orange juice, coarsely chopped orange zest and a relatively large amount of poppy seeds are added to it - due to this, the cake turns out to be moderately moist, mega-flavored and looks unusual in a section.

Ingredients

• Refined sunflower oil - 100 ml
• Oranges - 400 g (2 pcs.)
• Sugar - 100 g
• Flour - 250 g
• Baking powder - 2 teaspoons with a slide
• Poppy - 50 g
• Vanilla sugar - 1 teaspoon

Directions

1. Prepare the necessary ingredients.
2. Poppy does not need to be pre-washed, boiled or steamed.
3. Wash two oranges thoroughly and wipe dry.
4. Using a vegetable peeler or knife, remove the zest from one orange in long strips (remove only the orange layer, being careful not to touch the white layer of the peel).
5. Cut the peeled zest into short strips.
6. Squeeze juice from oranges. In total, you need 250 ml of orange juice. If you can’t get the juice in the right amount, you can replace its lack of water.
7. Turn on the oven to preheat to 180 degrees.
8. Pour sunflower oil into orange juice, add vanilla and regular sugar and mix.
9. Sift flour with baking powder into a deep bowl.
10. Pour the poppy into the flour mixture.
11. Then add orange zest.
12. Mix dry ingredients.
13. Pour the orange juice, sugar and butter mixture into the bowl with the dry mixture.
14. Stir until smooth.
15. Pour the dough into a round shape with a hole in the middle.
16. Bake the lean orange poppy seed cake in a preheated oven at 180 degrees for about 50 minutes.
17. Transfer the finished orange poppy seed cake to a plate and let it cool completely.
18. Cut the cooled lean cupcake into portions and serve.
19. Bon appetit!