Baking & Desserts
Orange and Poppyseed Cake
Prep 25 mins. /Cook 55 mins.
serves 10
Easy
Orange and Poppyseed Cake
Method
- Preheat oven to 160°C fan forced. Grease and line base and sides of a 20cm round cake tin with butter and baking paper.
- Soak poppy seeds in milk for 10 minutes.
- Meanwhile, place butter, sugar and zest in the bowl of an electric mixer. Beat until pale and creamy. Add eggs, one at a time, beating between each addition.
- Stir in poppy seed mixture and almond meal. Stir in sifted flour and baking powder and orange juice in two batches, until combined.
- Pour into prepared cake tin and smooth top. Bake for about 50 minutes – 55 mins or until cooked when a skewer is inserted. Cool in tin for 30 minutes before inverting on a rack to cool.
Icing
- To make the icing, beat butter in the bowl of an electric mixer until pale and creamy. Add spoonfuls of icing sugar, while continuing to beat until combined. Add orange juice and beat until smooth.
- Spread icing over cool cake, sprinkle with zest and dust with icing sugar serve.
More Tips
- To decorate; use a citrus zester to zest rind from 2 oranges and soak in cold water for 10 minutes until strands of zest curl slightly. Drain on paper towel before sprinkling on top.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
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More Baking & Desserts recipes
Should I grease my baking tins?
This helps stop food sticking. Brush the tin with melted butter or use some baking paper with a little butter on it to rub around the inside of the tin.