Recipe: Orange poppy seed syrup cake
How to Make:
- Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper.
- Combine poppy seeds and milk in a small bowl. Set aside for 15 minutes.
- Using an electric mixer, beat butter, orange rind and sugar until light and fluffy. Add eggs, one at a time, until combined.
- Stir in flours, almond meal, orange juice and poppy seed mixture until combined. Spread mixture into prepared pan.
- 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.
- 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.
- Add orange slices. Simmer for 5 minutes or until sauce thickens slightly.
- 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.
Servings:
12
Ingredients:
- 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
