Donna Hay:

We’ve given this old favourite some extra oomph – a spec­tac­u­lar top­ping of syrupy can­died orange rind that will have your loved ones beg­ging for more

Sunday Tasmanian - Tassie Living - - NEWS - by Donna Hay

Gives an old fam­ily fave a bit of oomph

“Served warm or cold, this gor­geous cake is per­fect for a tea-time treat”


• 200g un­salted but­ter, chopped and soft­ened • 1 ta­ble­spoon finely grated orange rind • 1¾ cups (385g) caster sugar • 3 eggs • 2 cups (300g) plain flour • 1½ tea­spoons bak­ing pow­der • ¹∕³ cup (50g) poppy seeds • ¾ cup (180ml) milk • 1½ cups (375ml) freshly squeezed orange juice

• 1 cup shred­ded orange rind


STEP 1 Pre­heat oven to 160°C. Place the but­ter, grated orange rind and ¾ cup (165g) of the sugar in the bowl of an elec­tric mixer and beat un­til pale and creamy. Add the eggs, one at a time, beat­ing well af­ter each ad­di­tion.

STEP 2 Sift the flour and bak­ing pow­der over the but­ter mix­ture. Add poppy seeds, milk and ½ cup (125ml) of orange juice. Mix to just com­bine.

STEP 3 Spoon the mix­ture into a lightly greased 20cm round cake tin lined with non-stick bak­ing pa­per. Bake for 55–60 min­utes or un­til cooked when tested with a skewer. Set aside to cool slightly in the tin, be­fore in­vert­ing onto a wire rack.

STEP 4 While the cake is cook­ing, place the re­main­ing sugar and orange juice and shred­ded rind in a saucepan over low heat. Stir un­til the sugar is dis­solved. In­crease the heat and boil for 5–6 min­utes or un­til syrupy.

STEP 5. Pour half of the hot syrup over the hot cake. Top with the rind and re­main­ing syrup. Serves 8–10.

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