Orange Poppyseed Cake
Prep:  25 minutes
Cook:  55 minutes
Serves:  10
Average: 4.4 (18 votes)
Difficulty:
Cuisine:
Saved:
Australian
181
Recipe by: Western Star
This orange and poppyseed cake with icing is incredibly easy to make and perfect for any celebration or special occasion. Delightfully moist and full of flavour, it’s a crowd-pleaser everyone will love!
Credit: Whisk Media Group
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Orange Poppyseed Cake
Ingredients:
Cake
Icing
Method:
Cake
  1. Preheat oven to 160°C fan forced. Grease and line base and sides of a 20cm round cake tin with butter and baking paper.
  2. Soak poppy seeds in milk for 10 minutes.
  3. Meanwhile, place butter, sugar and zest in the bowl of an electric mixer. Beat until pale and creamy. Add eggs, one at a time, beating between each addition.
  4. Stir in poppy seed mixture and almond meal. Stir in sifted flour and baking powder and orange juice in two batches, until combined.
  5. Pour into prepared cake tin and smooth top. Bake for about 50 minutes – 55 mins or until cooked when a skewer is inserted. Cool in tin for 30 minutes before inverting on a rack to cool.
Icing
  1. To make the icing, beat butter in the bowl of an electric mixer until pale and creamy. Add spoonfuls of icing sugar, while continuing to beat until combined. Add orange juice and beat until smooth.
  2. Spread icing over cool cake, sprinkle with zest and dust with icing sugar serve.
Tips & Hints:
  • To decorate; use a citrus zester to zest rind from 2 oranges and soak in cold water for 10 minutes until strands of zest curl slightly. Drain on paper towel before sprinkling on top.
Western Star Unsalted Butter
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Orange and Poppyseed Cake
Anonymous
6 years 1 month ago
1/2 of what of milk???