Orange Poppy Seed Cake

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Delicious cakes shouldn’t have to be complicated.

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Home-baked cakes are undoubtedly supreme no matter how shabby they may appear, and when they’re simple, quick and cheap to throw together, they are even better. This messy little gem of a cake I rustled up today has been a family favourite for a while, goes down a storm in my mum’s office and is one of the easiest and least expensive bakes possible!

It’s my old pal, the Orange Poppy Seed Cake.

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Born out of my loathing of lemon and how much it can overpower sweet or savoury foods (unpopular opinion I know), this cake is a fine alternative to the usual lemon and poppy seed affair so often seen in muffin form. Orange zest gives it a gorgeous flavour and the poppy seeds which lace themselves through it provide great texture plus a very subtle hint of spice.

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These little squares are a perfect little treat whenever you just need some cake, and their glacé icing topping provides delicious sweet nostalgia with every bite. You can just see how light and fluffy the little beauties are.

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This cake can be baked in round cake tins to create a traditional sponge cake or it can be baked in an 8×8 inch square tin to cut into 16 squares like I have in these pictures. Whichever shape you choose, they’re sure to please!

Before making the cake, preheat your oven and grease/line an 8×8 inch square cake tin.

Place your butter and sugar into a large bowl and beat vigorously for a few minutes until fully incorporated, light and fluffy.

Add the eggs in one at a time and beat well between each new addition. Don’t worry if it looks a little curdled, keep going, it will come together I promise!

In a separate bowl, sift your flour through a sieve and mix in the grated orange zest and the poppy seeds.

Gradually add the flour to the butter/egg/sugar mixture and gently mix to combine.

Once you have a lovely and fairly thick mixture, pour it into your prepared tin and level the top.

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Bake it in the preheated oven until golden, springy to touch and a skewer inserted into the centre can be removed cleanly.

When baked to your liking, allow the cake to cool inside its tin for 15-20 minutes before removing and leaving to cool completely on a wire rack.

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If you’d like to ice the cake, simply mix together a decent quantity of icing sugar with a splash of water to create glacé icing as runny or gloriously thick as you please.

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Simply spread the icing roughly over the cake, allowing it to ooze down the sides of the cake if it so desires, and decorate with a sprinkling of poppy seeds and any remaining orange zest.

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This is by no means a neat and perfect-looking cake, the blank canvas chaotically speckled with seeds and vibrant flecks of zest would be enough to make pristine cake-decorators worldwide shudder.

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It is also wonderfully messy and leaves its devourers with childishly sticky fingers. All part of its glowing home-made charm I think.

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Now cut into 16 squares and enjoy every little crumb of this great orange poppy seed cake!

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Orange & Poppy Seed Cake

Orange & Poppy Seed Cake

Light and fluffy orange cake packed with punchy poppy seeds!

Ingredients

  • 200g butter/margarine
  • 180g caster sugar
  • 4 eggs
  • 200g self-raising flour
  • Zest of 1 orange
  • 2-3 tbsp poppy seeds
  • Icing sugar (optional)

Instructions

  1. Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and grease/line an 8×8 inch square cake tin.
  2. Place your butter and sugar into a large bowl and beat vigorously for a few minutes until fully incorporated, light and fluffy.
  3. Add the eggs in one at a time and beat well between each new addition.
  4. In a separate bowl, sift your flour through a sieve and mix in the grated orange zest and the poppy seeds.
  5. Gradually add the flour to the mixture and gently mix to combine.
  6. Once you have a lovely and fairly thick mixture, pour it into your prepared tin and level the top
  7. Bake it in the preheated oven for 30-35 minutes until golden, springy to touch and a skewer inserted into the centre can be removed cleanly.
  8. When baked to your liking, allow the cake to cool inside its tin for 15-20 minutes before removing and leaving to cool completely on a wire rack.
  9. If you’d like to ice the cake, simply mix together a decent quantity of icing sugar with a splash of water to create glacé icing as runny or thick as you please.
  10. Simply spread the icing roughly over the cake and decorate with a sprinkling of poppy seeds and any remaining orange zest.
  11. Now cut into 16 squares and enjoy!
http://maverickbaking.com/orange-poppy-seed-cake/

2 Comment

  1. Found you through Instagram 🙂 love this recipe! I’ve made a lemon poppyseed cake before and it was a massive hit!

    1. Kelly Cletheroe Kelly Cletheroe says: Reply

      Thank you! Citrus and poppyseed of any sort always seem to be winners, haha!

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