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CLICK AND COLLECT WITH FREE GIFT WRAPPING | EXTENDED SHOP FROM THE DOOR HOURS

What we're baking this week!

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What we're baking this week!

Donna Hay's Orange & Poppy Seed syrup cake 

Ingredients 

 

  • 200g unsalted butter, chewed 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 jice

  • 1 cup shredded orange rind

Method 

  • 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.

 

Recipe source: www.donnahay.com.au

image source: @emma_jane_sheldrake