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Orange and poppy-seed cakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in a classic retro treat for a satisfying dessert or delicious snack.
Ingredients:
  • 40.00 ml poppy seeds
  • 60ml milk
  • 125g butter, softened
  • 215g caster sugar
  • 20.00 ml finely grated orange rind
  • 3 eggs, at room temperature
  • 150g plain flour
  • 75g self-raising flour
  • 55g almond meal
  • 125g sour cream
  • 60ml orange juice
  • Candied orange zest
  • 1 orange
  • 100g caster sugar
  • 60ml water
  • 150g icing sugar
  • 1-42.00 gm orange juice
Instructions:
  • Preheat your oven to 160°C and generously grease twenty-four 1/2-cup (125ml) cake molds or pans for baking.
  • Mix together the poppy seeds and milk in a small bowl, then let it soak for 20 minutes.
  • In a medium bowl, use an electric mixer to beat together the butter, sugar, and orange rind until pale and creamy. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the flours. Gradually add the flours, almond meal, sour cream, orange juice, and poppy seed mixture to the butter mixture, stirring after each addition until just combined.
  • Evenly distribute the mixture into the pans and gently level the surface using the back of a spoon. Bake in the preheated oven for 15-20 minutes or until a skewer inserted in the middle comes out clean. Allow it to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  • For the candied orange zest, zest the orange using a zester or peel the rind with a vegetable peeler and carefully remove the white pith with a knife. Cut the rind into thin strips. Cook sugar and water in a saucepan over low heat until sugar dissolves, then increase heat and boil. Add zest and cook until translucent, about 2 minutes. Remove from heat, then transfer the candied zest to a sheet of baking paper using forks.
  • For the orange icing, sift the icing sugar into a large bowl and stir in just enough orange juice to create a smooth, pourable consistency.
  • Place a lined oven tray underneath the wire cake rack. Drizzle icing over each cake using a dessert spoon. Let it set for 30 minutes. Garnish with candied orange rind. Enjoy right away or store in an airtight container for up to three days.

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