Friday, July 19, 2013

Orange Poppy!


I don't know about you but I love any kind of pastry that has poppy seeds in them! There is something about a slice of orange poppy seed cake. (I'm also very partial to the lemon version!)

So this morning, I woke up feeling an urge to bake something. And I had the perfect recipe in my head. 

An Orange Poppy Seed Cake! 

Just happened that I had all the necessary ingredients, and so this was what I whipped up! It didn't take long at all. In fact, it was a fairly fuss free cake. I used a Donna Hay recipe and adapted the icing at the end.  And if you would like something that is not too difficult to bake and is fairly economical too, I'd totally have this on the list.

The cake turned out to be mildly citrusy, coupled with a generous dash of orange syrup, makes it the perfect tea time snack with a lovely green tea as a side. And if you have kids as cray cray for desserts like mine, you would know that this would disappear pretty quickly. =)


Here's the recipe.

  • Serves:Serves 8-10.

Ingredients


1/3 cup poppy seeds
3/4 cup milk
200g butter, softened
1 tablespoons orange rind, finely grated
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
1 orange, cut into round thin slices horizontally
Method
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, orange slices 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. Once the cake has cooled down, decorate the orange slices on the top of the cake. To serve, cut the warm or cold cake into wedges and pour over the remaining syrup. 

3 comments:

  1. YUMMS! Bookmarking this one for sure! Looks amazing-balls babe!

    ReplyDelete
  2. Anonymous3:39 PM

    Drool! Do u know where I can get poppy seeds in SG? Would Phoon Huat have them?

    ReplyDelete
    Replies
    1. Haha! Poppy seeds r not available in sg, babe! I usually buy them in my travels. Get Foops to keep an eye out for you when he's traveling for work. :)

      Delete

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