080808, the day of the opening ceremony of Beijing Olympic! To celebrate the next two weeks of TV marathon, I thought better post something for this day and I’m so glad WordPress allows for scheduling of post to appear online right down to the minute you specify. So the post for 0808080808 is one of my all-time favourites… and it is also golden in colour!
This butter cake was all the rage in the 90s and it was one of two cakes in my early baking repertoire which ignited my passion for baking. I used to make it quite frequently but then I began to learn how to make chiffon cakes and sponge cakes in the early naughties and forgotten all about this delectable butter cake. So I thought it was about time I revisited this old friend and made this yummy cake again.
For those of you unable to buy poppy seeds, it can be omitted and just make the cake as an Orange Cake and it will still be yummy and delicious. This cake can also be made into cupcakes, but remember to reduce baking time if so.
Makes one small loaf
125g butter, softened
140g caster sugar
1/2 teaspoon vanilla extract
1 tablespoon finely grated orange rind
170g cake flour (or plain flour)
1 tablespoon milk powder
1 teaspoon baking powder
3 tablespoons poppy seeds
1/3 cup (85ml) orange juice
1. Preheat oven to 180°C. Grease and line a small loaf tin (base measures 8.5cm x 19cm or 8cm x 22cm, or tin with 1 litre/4-cup capacity *). Sift flour, milk powder and baking powder together, then stir in poppy seeds and set aside.
* To measure the capacity of your tin, fill the tin to the brim with water and then measure the amount of water.
2. Cream softened butter and sugar until light in colour and texture. Beat in eggs, one at a time, then add vanilla and orange rind. Add flour mixture to creamed mixture, mix thoroughly then add orange juice. Give mixture a good beat for a few seconds then put into the prepared tin.
3. Even out mixture then give tin a few sharp taps on kitchen bench (to release air bubbles). Bake for about 50 minutes, or until cooked when tested with a skewer through a surface crack in cake. Remove from oven, stand a few minutes then turn out onto cooling rack.
Taste: Fragrant, sweet orange butter cake with a poppy seed crunch
Consume: Best within 2-3 days
Storage: Store in airtight container at room temperature, or in the refrigerator in tropical countries
Recipe Reference: ‘Orange Poppy Seed Cake’ by Australian cookery writer Maureen Simpson