Orange Poppyseed Cake

Serves

8

Prep Time

15 mins

Cook Time

50 mins

Difficulty

Easy
  • Ingredients

  • 1 1/2 cups of self-raising flour

  • 1/2 cup of caster (superfine) sugar

  • 2 eggs

  • 1/2 cup of milk

  • 180 grams (6 oz) of softened butter

  • 3 teaspoons of orange rind

  • 2 tablespoons of orange juice

  • 2 tablespoons of poppy seeds

Comments

I love this retro cake …. it’s always a crowd pleaser!

  • Icing

  • 1 cup of icing sugar (confectioners sugar)

  • 1 teaspoon of butter

  • 2 tablespoons of orange juice

  • 1-2 tablespoons of milk

Hints and Tips

The cooking time can vary so check cake at 45 minutes.  If its not cooked but dark on the outside, cover with foil and continuing cooking.

Heat the oven to 180C (360F) degrees.

Grease and line a 20 cm (7 inch) cake tin.

Combine the flour, sugar, eggs, milk, butter, orange rind, juice and poppy seeds in a bowl.  Using an electric mixer (I used my Thermomix) beat until the mixture is well combined and thick in texture.  About 3-5 minutes.

Pour batter into prepared cake tin and bake for 45-50 minutes.

Remove cake from the oven and allow to sit for 5 minutes before turning onto a wire rack to cool completely.

For the icing, combine the icing sugar, butter and orange juice.  Add milk 1 tablespoon at a time and mix until the icing is at a thick consistency.

Spread over the top of cooled cake and allow to set before serving.

Serve with strawberries and/or blueberries.