| | Orange poppy seed syrup cake
Orange poppy seed syrup cake
Orange poppy seed syrup cake 4.3-5 9
  • Calories: 1800 kj
  • Fat: 19g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper.
  2. Combine poppy seeds and milk in a small bowl. Set aside for 15 minutes.
  3. Using an electric mixer, beat butter, orange rind and sugar until light and fluffy. Add eggs, one at a time, until combined.
  4. Stir in flours, almond meal, orange juice and poppy seed mixture until combined. Spread mixture into prepared pan.
  5. Bake for 50 minutes or until a skewer inserted in centre comes out clean (cover cake loosely with foil if over-browning during cooking). Stand cake in pan for 5 minutes.
  6. Meanwhile, make orange syrup. Combine sugar, orange juice and 1/4 cup cold water in a saucepan over medium-high heat. Cook, stirring until sugar dissolves. Bring to the boil. Reduce heat to low.
  7. Add orange slices. Simmer for 5 minutes or until sauce thickens slightly.
  8. Turn cake, top-side up, on to a wire rack. Spoon orange slices and half the syrup over cake. Serve cake with double cream and remaining syrup.
Time for preparing:
50 min.


  • 1/3 cup poppy seeds
  • 1/3 cup milk
  • 175g butter, softened
  • 1 tablespoon finely grated orange rind
  • 1 cup caster sugar
  • 3 eggs
  • 1 1/3 cups self-raising flour, sifted
  • 2/3 cup plain flour, sifted
  • 3/4 cup almond meal (ground almonds)
  • 2/3 cup orange juice
  • Orange syrup
  • 1 cup caster sugar
  • 3/4 cup orange juice
  • 1/4 cup cold water
  • 1 small orange, thinly sliced
  • Double cream, to serve