What’s Cooking?…Orange Poppy Seed Cake
Nuts and seeds can be great additions to any kitchen. They really can bring a new dimension to food. They are also healthy and, I find, pretty satisfying. I like to keep a good selection of these in my pantry along with dried legumes and lentils. They don’t take up much room and can be that great extra ingredient which can save you another trip to the shops!
Last week, I had a craving for a poppy seed cake. I just could not get it out of my mind. So I just had to bake one (or two). Poppy seeds give the cake that extra bite which is just so satisfying, then with the flavor of citrus…. well, it’s a delicious mix.
Oh I might add, this is a quick to mix up cake. It’s not difficult. I just had to whip these up whilst I was sewing up the …
I Spy…Pinwheel Blocks
So here we are.
125g butter at room temp
3/4 cup of white sugar
2 free range eggs
grated zest of 2 oranges
1/3 cup orange juice mixed with
1/3 cup of milk
1 3/4 cup Self Raising flour
1/2 cup of poppy seeds
Set oven to 180 degrees Celsius. Line a 8″ round cake tin with baking paper.
Put the butter, sugar, eggs and zest into a medium mixing bowl. Beat at high speed until light and fluffy.
Add the flour and juice and milk. Beat until well combined.
Add poppy seeds and mix well.
Spoon into the prepared tin. Bake for approximately 45 minutes or until the top is lightly golden and the cake is pulling away from the sides of the tin.
Remove from oven. Cool. Ice if desired.
To make the Passionfruit icing, mix 1 cup of icing sugar with the pulp of 2 small Passionfruit. Spread gently over the cooled cake. Enjoy!