ORANGE POPPY SEED CAKE

Name: ORANGE POPPY SEED CAKE
Total time: 1500 s
Yield: 10 servings
Cuisine: American
Ingredients: 250 grams Unsalted Butter; 200 grams Caster Sugar; 3 Eggs; 250 grams Plain Flour; 1 tsp Baking Powder; 2 Oranges, zested and squeezed; 50 grams Poppy Seeds; 150 ml Water; 100 grams Caster Sugar; 2 Cardamom Pods; 1 Vanilla Pod; 3 Oranges, peeled

Gaia's Kitchen @cook_2816634

Using Sevilles gives this cake a deliciously tangy edge, but ordinary oranges will do just as well (the taste will be sweeter).

Gaia's Kitchen @cook_2816634

Using Sevilles gives this cake a deliciously tangy edge, but ordinary oranges will do just as well (the taste will be sweeter).

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Ingredients

25 mins

10 servings

250 gramsUnsalted Butter
200 gramsCaster Sugar
3Eggs
250 gramsPlain Flour
1 tspBaking Powder
2Oranges, zested and squeezed
50 gramsPoppy Seeds
Oranges in Syrup
150 mlWater
100 gramsCaster Sugar
2Cardamom Pods
1Vanilla Pod
3Oranges, peeled

Saved

Steps

25 mins

1

Preheat the oven to gas 5, 190C, fan 170C. Line the base of a 20cm springform cake tin with nonstick baking paper, lightly grease the sides with butter and dust with flour. Beat the butter and sugar in a bowl for 2 minutes until light and fluffy.
2

Add the eggs one at a time, beating after each addition. Add the flour and baking powder and beat until combined. Add the orange zest and juice and the poppy seeds then beat together. Pour into the tin and bake for 50 minutes. Remove from oven and cool.
3

Meanwhile, for the oranges in syrup, heat the water, sugar, cardamom pods and vanilla seeds in a small saucepan. Bring to the boil then simmer for 7-10 minutes, or until syrupy. Remove from heat.
4

Cut the peeled oranges into slices and put in the syrup. Remove the cake from the tin and put on a platter. Spoon the oranges in syrup over, and serve