Web exclusive: orange and poppy seed cake |
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This recipe comes from The Baker’s Cottage in Kingsland, Auckland. It makes one large, moist cake or about 24 cupcakes.
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½ cup poppy seeds (2 x 40g packets)
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2 oranges, juice and finely grated zest
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250g butter, softened
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1½ cups sugar
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5 large eggs, at room temperature
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1½ cups flour
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½ teaspoon baking soda
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½ cup (1 small pottle) plain yogurt
Preheat oven to 180°C. Grease and line a 23cm round cake tin (or line muffin pans with paper cases if making cupcakes).
Add poppy seeds to orange juice and set aside to soak.
Cream butter and sugar and beat in eggs one at a time. Mix in orange zest. Sift over flour and baking soda and gently fold in with yogurt and poppy seed mixture.
Transfer mixture to prepared tin and bake 45 minutes or until a skewer inserted in the centre comes out clean. (Cupcakes will take about 15 minutes to cook.) Ice with lemon icing, or just dust top of cake with icing sugar before serving.
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