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!
Cake
Ingredients
2 tbsp poppy seeds
½ cup milk
150g Western Star Chef’s Choice Unsalted Butter, softened
1 tbsp grated orange zest
1 cup caster sugar
3 eggs
½ cup (70g) almond meal
1¾ cups (300g) plain flour (sifted)
1½ tsp baking powder
1/3 cup orange juice
Method
Preheat oven to 160°C fan forced. Grease and line base and sides of a 20cm round cake tin with butter and baking paper.
Soak poppy seeds in milk for 10 minutes.
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.
Stir in poppy seed mixture and almond meal. Stir in sifted flour and baking powder and orange juice in two batches, until combined.
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
Ingredients
180g Western Star Chef’s Choice Unsalted Butter, chopped, softened
1 cup icing sugar mixture, sifted, extra for dusting
1 tbsp orange juice
Zested orange rind, to decorate (SEE TIPS)
Method
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.
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.
