orange and poppy seed syrup cake
- 200g unsalted butter, chopped and softened
- 1 tablespoon finely grated orange rind
- 1¾ cups (385g) caster sugar
- 3 eggs
- 2 cups (300g) plain flour
- 1½ teaspoons baking powder
- ⅓ cup (50g) poppy seeds
- ¾ cup (180ml) milk
- 1½ cups (375ml) freshly squeezed orange juice
- 1 cup shredded orange rind
- Preheat oven to 160°C (325°F). Place the butter, grated orange rind and ¾ cup (165g) of the sugar in the bowl of an electric mixer and beat until pale and creamy. Add the eggs, one at a time, beating well after each addition.
- Sift the flour and baking powder over the butter mixture. Add the poppy seeds, milk and ½ cup (125ml) of the orange juice. Mix to just combine.
- Spoon the mixture into a lightly greased 20cm round cake tin lined with non-stick baking paper. Bake for 55–60 minutes or until cooked when tested with a skewer. Set aside to cool slightly in the tin, before inverting onto a wire rack.
- While the cake is cooking, place the remaining sugar, remaining orange juice and shredded rind in a saucepan over low heat. 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. To serve, top with the candied rind and remaining syrup. Serves 8–10.
Tips + Tricks
+ You can make a lemon and poppy seed version by swapping the orange juice and rind out for lemon.
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