Orange Poppy Seed Cake

clock 25 minutes + 1 hour 30 minutes bowl Serves 9

Ingredients

  • 1/4 cup poppy seeds
  • 1/3 cup milk
  • 1 3/4 cups caster sugar
  • 1 cup water
  • 2 small oranges, cut into 5mm slices plus extra for 3 tsp finely grated orange zest
  • 1/2 cup freshly squeezed orange juice
  • 185g butter, at room temperature
  • 3 eggs
  • 1 3/4 cups self-raising flour, sifted
  • Ice cream, to serve
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How to Keep Fruit Fresh for Longer

Method

  • 1. Preheat oven to 180°C (160°C fan-forced). Grease and line base and sides of a 20cm square cake tin with baking paper.

  • 2. Combine poppy seeds and milk in a small bowl and leave to stand for 20 minutes.

  • 3. Meanwhile, in a medium-sized saucepan, combine 1 cup of the sugar and water over a medium heat. Cook, stirring, for 2-3 minutes, or until sugar dissolves. Bring to the boil. Reduce heat, and simmer, uncovered, for 2 minutes.

  • 4. Add orange slices. Simmer, covered, for 10-12 minutes, or until peel is soft. Using tongs, transfer the orange slices to a plate and leave to cool.

  • 5. Add half of the orange juice to the remaining syrup. Bring to the boil, and boil uncovered for 10-12 minutes, or until thickened slightly. Strain syrup into a heatproof jug and set aside.

  • 6. Arrange orange slices, overlapping slightly, into the base of the prepared tin.

  • 7. In a medium bowl, using an electric mixer, beat butter, zest and remaining sugar until light and fluffy. Beat in eggs, 1 at a time, until just combined. Stir in sifted flour, then the poppy seed mixture and remaining juice.

  • 8. Spoon mixture over oranges in pan and smooth surface. Bake for 1 hour, or until a skewer comes out clean when inserted into the middle. Cool in pan for 10 minutes before turning out onto a wire rack set over a baking tray.

  • 9. Brush warm cake with half the syrup. Serve with ice cream, and remaining syrup drizzled over top.

  • Helpful Tip

  • You can cut cake into serving sized portions and then freeze. Place frozen cake into a lunchbox. Then, by morning or afternoon tea time, it will be ready to eat.

  • PER SERVE

  • • Energy 1153Kj • Protein 4g • Total Fat 12g • Saturated Fat 7g • Carbohydrates 38g • Sugars 29g • Sodium 108mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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