I worked at a bakery when I was in high school and they made some delicious orange and poppyseed cakes. I brought them home when ever I had the chance. When I saw the recipe for this one in a Donna Hay book I instantly thought to try it. I’ve been house sitting at a friends and she has an AMAZING kitchen, so i’ve been baking all week! Hope you enjoy this one. We certainly did and the nurses at work tomorrow will get to enjoy the leftovers!
(Sorry for the bad picture – it was taken with my phone!)
Orange and Poppyseed Cake
(Prep time 15mins, cooking time 60mins, serves 8-10)
1/3 cup poppy seeds
3/4 cup milk
200g butter, softened
1 tablespoons orange rind, finely grated
3/4 cup caster sugar
2 cups plain flour
1 1/2 teaspoons baking powder
1/2 cup freshly squeezed orange juice
1 cup sugar
1 cup freshly squeezed orange juice
1/2 cup shredded orange rind
Preheat the oven to 160C. Place the poppy seeds and milk in a bowl and stir to combine. Set aside.
Place the butter, orange rind and sugar in the bowl of an electric mixer. Beat until light and creamy. Gradually add the eggs and beat well. Sift the flour and baking powder over the butter mixture and add the orange juice and poppy seed and milk mixture. Stir to combine and spoon into a 20cm round cake tin lined with non-stick baking paper.
Bake for 55-60 minutes or until cooked; test with a skewer.
While the cake is cooking, make the syrup. Place the sugar, orange juice and orange rind in a saucepan over low heat and stir until the sugar is dissolved. Increase the heat and boil for 5-6 minutes or until syrupy.
Pour half of the hot syrup over the hot cake. To serve, cut the warm or cold cake into wedges and pour over the remaining syrup.