orange poppy seed cake

Moist and tangy, the prefect cake for any afternoon tea.



Orange Poppy Seed Cake


1/2 cup (125ml) milk
1/3 cup poppyseeds
180g softened unsalted butter
1 cup (220g) caster sugar
1 teaspoon vanilla extract
3 eggs
Finely grated zest of 3 oranges
1/2 cup (125ml) freshly squeezed orange juice
2 1/2 cups (375g) plain flour
2 teaspoons baking powder

1/2 cup (125ml) freshly squeezed orange juice
1/4 cup (55g) caster sugar
20g unsalted butter
Zest of 2 oranges

1. Preheat oven to 200°C. Grease a 24cm cake pan and line base with baking paper.

2. Place milk in a bowl and stir in poppyseeds. Stand for 20 minutes.

3. Beat butter, sugar and vanilla in the bowl of an electric mixer until light and pale. Add eggs one at a time, beating well after each. Gently fold in zest, juice and poppyseed mixture. Sift flour and baking powder over top and fold in. Spoon mixture into pan and bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. Cool cake in pan for 5 minutes, then turn out onto a plate.

4. Meanwhile, place syrup ingredients in a pan over medium heat and stir until sugar dissolves and butter melts. Turn heat to high and simmer for 2 minutes. While cake is still warm, pierce holes in top with a skewer and pour over the hot syrup and zest. Serve warm with cream.