Orange & Poppy Seed Cake
Serves:  12
Average: 3.6 (430 votes)
Difficulty:
Cuisine:
Saved:
Australian
670
Recipe by: Megann's Kitchen
:: This cake is refreshing and delightful. I love the texture of the cake as it isn't light and fluffy at all, but full and wholesome, perfect for an afternoon tea. I also adore that the seeds "pop" in your mouth as you bite into it, adding a fantastic textural element.
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Orange & Poppy Seed Cake
Ingredients:
Vanilla Cream Cheese Icing
Orange & Poppy Seed Cake
Method:
Vanilla Cream Cheese Icing
  1. Beat the cream cheese, butter and vanilla paste until smooth with electric mixer/beaters.
  2. Add icing sugar 1/2 cup at a time so you don't end up with one big 'poof' of sugar in your kitchen. Finally, add orange rind. Combine.
Tips & Hints:
  • Megann's Kitchen Notes :: SMOOTH ICING - Use a palette icing knife to spread out the icing from the centre. You can either add a sprinkling of extra poppy seeds or orange rind on top. :: ICING ROSES - I made a stiff cream cheese icing & placed it into a piping bag with a x-large star nozzle. I piped the "roses" on first, starting from the centre&working my way out to make a large circle. I repeated this around the cake & another in the centre of the cake. I filled in any gaps & smoothed the sides with a palette knife or you could continue on with more roses. :: SYRUP - To make a quick orange syrup to pour over the top instead of the icing, place 1 cup of Orange Marmalade Jam into a small saucepan with 1/4 cup of water. Heat til warm & well combined. Remove cake from cake tin, top-side up, onto a wire rack. Spoon half the syrup over a hot cake then allow to cool. Serve cake with double cream & remaining syrup.
Orange & Poppy Seed Cake
  1. Preheat oven to 160°C (320°F). Pre-prepare a 20cm round, lined cake tin.
  2. Put the poppy seeds and milk into a jug, stir, then set aside on your workbench to start on the other ingredients.
  3. Place the butter, orange rind, vanilla paste and sugar into a bowl, then beat with an electric mixer/beaters until light, creamy and pale in colour.
  4. Add eggs, one by one, mixing between each one.
  5. Add sifted flour and baking powder, milk poppy seed mixture, orange juice, and mix until ingredients are just combined.
  6. Pour into prepared cake tin and bake for 60mins,or until cake tested with a skewer. Whilst the cake is cooling prepare icing.
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Family favourite
5
Cassie
2 years 2 weeks ago
I have baked this cake a lot now and the family alway love it. I have not had any problems with the cake rising but I do add a extra half tsp of baking powder. I also add a bit more poppy seeds, orange juice and rind. I also bake it for a bit longer too. And my family love it with just a basic orange icing. Love love this cake.
Fabulous
Tina
4 years 2 days ago
Orange & poppyseed cake was always my favorite and I would eat it every week until I moved to Europe where this cake doesn’t exist! For YEARS I was longing for it until one day I decided to bake it myself, which is when I came across your recipe. The recipe is amazing and reminds me of home! It was super easy to make with fantastic results that the whole family enjoyed! I have since been asked for the recipe by my mother, grandmother, mothers colleagues and my friends :D Thanks for sharing!!
Wrong flour in recipe
Tamie Dunn
4 years 8 months ago
Baked as per the recipe, and it was flat and stodgy. Made it again using self raising flour, and traded 50gm of the butter with yoghurt and it was much better. Still a dense, moist cake, but delish!
Not a good result with the Orange and Poppyseed Cake
Michelle Steers
8 years 6 months ago
So we followed the recipe exactly and it didn't rise. So we changed to self raising flour as well as baking powder and it worked a treat. Regards Michelle