Orange & Poppy Seed Cake

NZ House & Garden - - EXTRA HELPING / ORANGES -

This is a de­light­ful cake, per­fect for a spe­cial af­ter­noon tea. As you bite into it the lit­tle seeds pop in your mouth, adding a fan­tas­tic tex­tu­ral con­trast to the moist cake and lus­cious cream cheese frost­ing.

½ cup fresh orange juice

½ cup (125g) Greek yo­ghurt 3 ta­ble­spoons poppy seeds 250g un­salted but­ter, soft­ened 320g caster sugar

3 ta­ble­spoons finely grated orange zest

(3-4 or­anges)

4 jumbo eggs

340g plain flour

2½ tea­spoons bak­ing pow­der CREAM CHEESE FROST­ING 125g but­ter, soft­ened 250g reg­u­lar cream cheese 1½ cups ic­ing sugar

Heat oven to 160°C fan­bake (or about 175°C reg­u­lar). Spray and line a 25cm round cake tin, prefer­ably loose-bot­tomed.

Com­bine orange juice, yo­ghurt and poppy seeds.

In a large bowl, beat to­gether but­ter, caster sugar and orange zest un­til pale and creamy.

Beat in eggs, one at a time, un­til well com­bined.

Add sifted flour and bak­ing pow­der then the yo­ghurt mix­ture, gently fold­ing to com­bine us­ing a large metal spoon.

Spoon mix­ture into pre­pared tin, smooth sur­face and bake 40-45 min­utes or un­til a skewer in­serted into the cake comes out clean.

Al­low cake to cool for 5 min­utes in the tin be­fore turn­ing out onto a wire rack to cool com­pletely.

Frost­ing: Beat but­ter and cream cheese to­gether un­til smooth then grad­u­ally mix in sifted ic­ing sugar.

Split cake in half and sand­wich with some of the frost­ing then spread re­main­der over top. Gar­nish with strips of orange zest (plain or can­died) if de­sired. Serves 8-10

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