Corner Café

November 6, 2010

Orange Poppyseed Syrup Cake

Filed under: Cakes & Cupcakes — SeaDragon @ 12:00 pm
Tags: , ,
orange_poppyseed_syrup04

orange_poppyseed_syrup06

Serves 12

[Ingredients]
200g butter, softened
165g (3/4 cup) caster sugar
finely grated rind 2 large oranges, about 2 tablespoons
3 eggs
180g (1 1/4 cups) self-raising flour
150g (1 cup) plain flour
40g (1/4 cup) blue poppy seeds
125ml (1/2 cup) orange juice
60ml (1/4 cup) milk

Orange Syrup:
170g (3/4 cup) white sugar
125ml (1/2 cup) orange juice
60ml (1/4 cup) water
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[Preparation]
1. Preheat oven to moderately slow, 160°C. Grease a 24cm fluted ring (bundt) tin with butter, then lightly dust with a little plain flour to coat. If you do not have the fluted ring tin, use a 23cm round or square cake tin, greased and lined with baking paper. Sift self-raising flour and plain flour together and then stir in poppy seeds; set aside.
2. In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in rind. Add eggs one at a time, beating well after each addition.
3. Lightly fold the sifted flour mixture into creamed mixture alternately with juice and then milk.

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4. Pour into prepared tin. Bake for 50-55 minutes, or until cooked when tested with a skewer.

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5. Remove cake from oven and let it stand for 5 minutes. Carefully loosen the cake from the tin, then return the cake back inside the tin. Pierce top of cake in many places with a skewer. Gradually pour the hot syrup over the hot cake, allowing it to soak in.

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6. Cool soaked cake in tin completely. Turn out and serve in wedges with a good dollop of plain whipped cream or crème fraîche to cut the sweetness of the cake.

Orange Syrup:
When the cake is almost cooked, combine all syrup ingredients in a small saucepan. Stir over low heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat and simmer, uncovered, without stirring, for 5-8 minutes until reduced and slightly syrupy.

Taste: Moist orange cake with poppyseed crunch
Consume: Best within 2-3 days
Storage: Store in airtight container at room temperature, or in the refrigerator in hot weather or tropical countries
Recipe Reference(s): Orange and Poppyseed Syrup Cake recipe from Woman’s Day magazine

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8 Comments »

  1. Looks great! I wish to bake with poppyseed but this is forbid in Spore :(

    Comment by Jess @ Bakericious — November 8, 2010 @ 6:02 pm | Reply

    • That’s a shame. Yeah, I remembered hearing that it is forbidden in Singapore…

      Comment by SeaDragon — November 9, 2010 @ 8:04 pm | Reply

  2. What a delicious looking cake! I love orange and poppyseed, or lemon and poppyseed. Classic!

    Comment by LimeCake — December 6, 2010 @ 8:57 am | Reply

  3. Oh thank you or this recipe,I am in heaven…..my cake exactly looks like the photo in this recipe….and it taste soooooo good.

    Comment by Geetagayathri@yahoo.com.au — July 16, 2012 @ 8:00 am | Reply

    • No worries, this is one of my favourite cakes too.

      Comment by SeaDragon — July 16, 2012 @ 7:41 pm | Reply

  4. can this cake be frozen

    Comment by Nick Sacca — October 29, 2012 @ 5:24 pm | Reply

    • I haven’t tried it myself, but I don’t see why not as there is no icing/frosting.

      Comment by SeaDragon — October 29, 2012 @ 8:02 pm | Reply


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