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Orange and poppy seed syrup cake
Orange and poppy seed syrup cake
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Indulge in this traditional dish elevated with a drizzle of sweet honey syrup.
Ingredients:
  • 200g butter, chopped
  • 215.00 gm caster sugar
  • 3 eggs
  • Zest of 2 oranges, finely grated
  • 375.00 gm self-raising flour, sifted
  • 62.50 ml poppy seeds
  • 131.25 gm orange juice
  • 64.38 gm milk
  • Pure thick cream, to serve
  • 322.50 gm caster sugar
  • 262.50 gm orange juice
  • 125.00 gm water
  • 62.50 ml grand marnier (optional)
Instructions:
  • Prepare your oven by preheating it to 160C. Grease and line a 23cm square cake pan to ensure easy removal of the cake later on.
  • In a large bowl, use an electric mixer to whip up a fluffy mixture by creaming together butter and sugar. Gradually add eggs one at a time, beating well after each addition. Finish off by mixing in the zest.
  • Combine flour and poppy seeds with the creamed mixture, adding the combined juice and milk alternately until well mixed. Spoon the batter into the prepared pan and bake for 50-55 minutes or until a skewer comes out clean.
  • Once the cake is nearly cooked, simply mix all the ingredients in a small saucepan. Heat over low heat, stirring until the sugar dissolves. Let it come to a boil, then simmer for 5-8 minutes until it thickens into a syrupy consistency.
  • Transfer the cake from the pan to a wire rack set over a tray. Use a skewer to evenly poke holes all over the top of the cake. Pour half of the warm syrup slowly onto the warm cake and allow it to cool to room temperature. Serve by drizzling with the remaining syrup and thick cream.

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