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Sunday baking: Easy orange and poppy seed cake

2 Jun

Cape Town is wet and cold and everyone’s high on hot chocolate, so what better time to whip up a cake? This orange and poppy seed cake is not overly sweet, so it goes really well with a sweet hot drink, like rooibos tea. The original recipe is by David Herbert (a master chef by the way), I changed it slightly by adding cream cheese icing (which I didn’t actually do myself but I highly recommend adding icing as it needs that extra bit of richness to round it off). I don’t usually share recipes or anything other than design and art, but…..you need to taste this cake – it’s absolutely heavenly.

batter1 batter 354

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oh! sneaked (snuck?) in my welcome felt place mat in the background there… it’s all about subliminal marketing.

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…and yes that’s also my artichoke napkin curling around the plate.

Ingredients:

Cake

½ cup poppy seeds

¾ cup milk

juice from ½ lemon

250g butter (softened)

1 cup muscovado sugar

grated zest of 1 orange

1 tsp orange essence

4 eggs

2 cups cake flour

2 tsp baking powder

½ tsp bicarbonate of soda (banking soda)

pinch of salt

{soak the poppy seeds in the milk and lemon juice for 1-2 hours. Preheat the oven to 180˚C or 350˚F. Grease a 25 cm cake tin. Beat the butter, muscovado sugar, orange essence and orange zest with an electric mixer until fluffy and pale. Beat the eggs in one at a time, alternating with a little flour, until combined. Sift together the remaining flour, baking powder, baking soda and a pinch of salt  then fold into the mixture. Gentle stir in the poppy seed mixture until smooth and combined (try not to eat the batter at this stage – it is delicious and you shouldn’t eat raw batter!).

Spoon the batter into the cake tin and bake for 55- 60min or until a skewer inserted into the middle comes out clean. Allow to cool in the tin for 5min, turn upside down onto a large plate or cake stand and brush with HOT orange syrup – see below. Leave to cool completely before spreading cream cheese icing on top}

Syrup

Juice of 3 oranges

½ cup castor sugar

{combine the juice and sugar in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar, then gently simmer for 5 min}

Cream cheese icing (frosting):

  • 250g cream cheese
  • 1 tsp finely grated lemon rind
  • 125g (¾ cup) icing sugar, sifted
  • 1 tsp fresh lemon juice

{Use an electric mixer to beat the cream cheese and lemon zest in a bowl until smooth. Gradually add the icing sugar and beat until well combined. Stir in the lemon juice}.

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One Response to “Sunday baking: Easy orange and poppy seed cake”

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  1. Orange Poppy Seed Cake - Can't Stay Out Of The Kitchen - July 16, 2013

    […] Sunday baking: Easy orange and poppy seed cake […]

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