02 May 2011

orange and poppy seed cake




Dessert after dinner at my place is sporadic at best.

But I decided that something sweet-ish would be appropriate for 'afters' whilst sitting glued to the tv watching Kate marry her man.




Don't you just love orange zest?  Especially when you're in the process of grating the skin - spurts of orange mist surround the area.

Its such a happy smell, don't you think?




A very zesty looking orange and poppy seed cake!



All laid out and in time to nibble on some cake, sip tea and watch Kate being walked down the aisle.
Note to self: Must at some point buy myself a square cake stand, or a round cake tin.

Long aisle = long walk = time for 2nd slice of cake!



Always eat warm with side dollop of yoghurt or cream. :-)  X.

Here's what we had for mains before cake - Crustless Savoury Quiche!

Orange and Poppy Seed Cake
Adapted from Sicilian Orange Cake by Almost Bourdain

INGREDIENTS
250g butter, at room temperature, plus extra for greasing
200g raw sugar (you can use caster sugar)
3 large eggs (size 7)
1 1/2 tsp grated orange zest
(I love orange zest so I used all the zest grated from one large orange, which was more than 1 1/2 tsp)
1 1/2 tsp poppy seeds
250 g self raising flour, sifted
85 ml freshly squeezed orange juice

  1. Preheat oven to 170°C / 340°F. Grease and line a 22-cm round (or square) cake tin with non-stick baking paper. 
  2. Cream the butter and sugar together for until very pale and fluffy. 
  3. Beat in the eggs, one at a time, mixing well between each egg. 
  4. Beat in the orange zest and poppy seeds. 
  5. Fold in the flour and mix in well, then slowly mix in the orange juice. 
  6. Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean.
  7. If the cake browns too quickly, cover loosely with a sheet of lightly buttered foil.
  8. Once done, leave the cake in its tin to cool on a wire rack, then carefully peel off the baking paper.
  9. Frost the cake with your favourite frosting once the cake is completely cooled.

4 comments:

  1. I can smell that all the way over here! I feel like putting a cuppa on the stove!

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  2. Teehee...must have been a southerly blowing across the ditch carrying yummy cake smells to you! :-)

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  3. <3 <3 <3 Orange Poppyseed is my all-time favorite flavor! Love it so much I learned how to make OP cupcakes! They're so yummehhhhhh!!

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  4. @Eevon - did you ice the cupcakes? Lemony-orangy buttercream or slightly sweetened cream cheese with bits of finely grated zest would work really well! How come you never made any for me when you were here?!

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