This is an intensely orange cake, with a wonderful teeny crunch of poppyseeds under the teeth.
I have seen a lot of lemon poppyseed cakes around, but I was more intrigued by the orange variety more.
Cakes drentched with a syrup are relatively new to me, and I like it.
It all started with the lemon drizzle cake, which I just can't get enough of.
I made this recipe in a bundt tin, but it is also possible in two loaf pans or a single round tin, like they did at Taste.au.
Ingredients:
1/2 cup milk
1/3 cup poppy seeds
3/4 cup butter, soft
1 cup sugar
1 tsp vanilla
3 eggs
finely grated zest of 3 oranges
1/2 cup orange juice
2 1/2 cups flour
2 tsp baking powder
Syrup:
1/2 cup orange juice
1/2 cup sugar
zest of 2 oranges
Method:
Preheat oven to 380°F. Butter and flour a 24cm cake pan.
Place milk in a bowl and stir in poppyseeds. Stand for 20 minutes.
Beat butter, sugar and vanilla in the bowl of an electric mixer until light and pale.
Add eggs one at a time, beating well after each.
Add the zest, juice and poppyseed mixture.
Sift flour and baking powder over top and fold in.
Spoon mixture into pan and bake for about 50 minutes or until a skewer inserted in the centre comes out clean.
Meanwhile, place syrup ingredients in a pan over medium heat and stir until sugar dissolves and butter melts. Turn heat to high and simmer for 2 minutes.
While cake is still warm, pierce holes in top with a skewer and pour over the hot syrup and zest.
Serve warm or cold.
صحة و عافية
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