Orange and Poppyseed Syrup Cake

 

New season Australian navel oranges are here and we think that's a great excuse to indulge in a slice of home made orange and poppyseed syrup cake. It's a moist, zesty, crunchy classic. Enjoy.

Orange and Poppyseed Syrup Cake

Ingredients

CAKE
  • 1/3 cup poppyseeds
  • ¾ cup milk
  • 2 cups self-raising flour
  • 200g softened, diced butter
  • finely grated zest from one large orange
  • half a cup of caster sugar
  • 3 free-range eggs
  • ½ cup freshly squeezed orange juice
SYRUP
  • ½ cup caster sugar
  • 3/4 cup freshly squeezed orange juice
  • shredded zest from one large orange

        Method

        1. Preheat oven to 160C and grease and line a rectangular cake tin.
        2. Mix milk and poppyseeds in a small bowl; set aside.
        3. Place butter, sugar and rind in bowl of electric mixer and mix until combined.
        4. Scrape down sides of bowl, then beat in eggs one at a time.
        5. Add flour, orange juice, and milk poppyseed mixture and stir until just combined.
        6. Scrape into the pan and bake for around 40-50 minutes.
        7. When cake is ready leave in tin.
        8. To make syrup: place all syrup ingredients into small saucepan and stir over low heat until sugar dissolves.
        9. Increase heat and boil for five minutes or until thick.
        10. Using a skewer make a few holes in cake then pour over the syrup.
        11. Serve warm or cold.

        ENJOY

        Ingredients for Orange and Poppyseed Syrup Cake

        Oranges Navel (3kg net)

        Product of Australia

        $4.49 ea

        Oranges Navel Large (each)

        Product of Australia

        $0.84 ea
        $3.49