Orange & Poppy Seed Cake
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
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