Orange Poppy Seed Cake

Show off your baking skills. Your mother-in-law will be impressed. Note: This recipe can be made two days ahead. Store in an airtight container at room temperature. 

Ingredients

4 large oranges (est 1.2kg)

1/2 cup (70g) black poppy seeds

500g butter, softened

3 cups (660g) caster sugar

8 eggs (each about 70g)

3 cups (450g) self-raising flour

1 cup (150g) plain flour

Glaze Icing

2 1/4 cups (360g) icing sugar

1 1/2 teaspoons butter, softened

1/4 cup (60ml) orange juice

Method

1. Preheat oven to moderately slow (160 degree C). Grease and line with 2 layers of baking paper base and sides of a deep 30cm round cake pan, extending paper 5cm above edge.
2. Grate the rind finely from the oranges. Squeeze the juice from the oranges - you will need 1 1/2 cups (375ml) for this recipe. Combine the orange juice and poppy seeds in a small jug.
3. Beat the butter, rind and sugar in a large bowl with an electric mixer until light and fluffy. Add the eggs, one at a time (about 1 min apart), beating until just combined between additions.
4. Fold in the shifted flours and orange juice alternatively in two batches. Spread the mixture into the prepared pan.
5. Bake in a moderate slow oven for about 1 hour 30 mins, or until cooked when tested. Stand the cake in the pan for 20 mins before turning onto a wire rack.

Glaze Icing: 

1. Sift the icing sugar into a medium heatproof bowl; stir in the butter and juice to form a firm paste. 
   
2. Place the bowl over a small pan of simmering water; stir until the icing is a pouring consistency, but do not overheat.
3. Spread the Glaze Icing immediately over the cold cake.

Serves: about 20

Try it! We hope that you, your family and friends finds it delicious. Bookmark this site for more about bakers blog, from the oven.