Orange and Poppy Seed Cake

Orange and Poppyseed CakeWe discovered these great mini silicone cake pans and I love them.  At 5″ in diameter, they make the perfect size cake for two to four people without too much left over.  The best thing is that we have three of them.  So, depending on my mood and the occasion, the creation can increase in height.

Here is a great one layer cake that I made recently that provided a perfect ending for a dinner for three, with a slice or two left for the next day, but barely.  Orange and poppy seeds play really well together in this light (at least in terms of texture) cake.  However, this cake’s best feature is definitely the fact that it is soaked in orangey syrupy deliciousness.  Moist, light and definitely worth the effort.  This is one that you will make again and again.

The recipe that I have included is for one 8 inch cake.  I halved the recipe, used the 5″ cake pan and reduced the cooking time to 45 minutes.  Enjoy!

Orange and Poppy Seed Cake

Donna Hay

Ingredients

1/3 cup poppy seeds
3/4 cup milk
7 ounces butter, softened
1 tbsp finely grated orange rind
3/4 cup caster sugar
3 eggs
2 cups plain flour
1 1/2 teaspoons baking powder
1/2 cup freshly squeezed orange juice

syrup:
1 cup sugar
1 cup freshly squeezed orange juice
1/2 cup shredded orange rind

Preparation

1. Preheat the oven to 350 F. Place the poppy seeds and milk in a bowl and stir to combine. Set aside.

2. Place the butter, orange rind and sugar in the bowl of an electric mixer and 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 an 8 inch round cake tin lined with non-stick baking paper.

3. Bake for 55-60 minutes or until cooked when tested with a skewer.

4. 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.

5. 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.

Serves 8-10.

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6 Comments

Filed under Cakes

6 responses to “Orange and Poppy Seed Cake

  1. Chris

    Larry, the Orange and Poppy Seed cake looks divine. Thank you. I will have to make this one.

  2. M.

    oh, this looks great….I love poppy seed cakes but more often than not, they are dryish…. I’m sure this delicious orange syrup takes care of the problem 🙂
    will be trying this recipe soon.

  3. MMM&CMOM

    Another recipe to try. Thanks!!

  4. Those silicone pans make it such a dream to release the cake. This is an impressive dessert, I like the syrup!

  5. this is very nice, i love the syrupy aspect which makes it stand out from the common orange-poppy seed classic cake . lovely, think im gonna give this a try at home very soon 🙂

  6. A very delicious cake. I love poppy seed. It gives a unique crunchy flavor.

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