Zesty poppy seed cake

Warwick Daily News - South West Queensland Rural Weekly - - Rural Weekly -

HERE’S a recipe for the or­ange pop­py­seed cake shown in the photo.


■ cup of black poppy seeds

■ cup of milk

■ 200g of but­ter, soft­ened

■ 1 or­ange rind, zested

■ tsp of vanilla

■ cup of or­ange juice

■ cup of caster sugar

■ 3 eggs

■ 2 cups of plain flour

■ 11⁄2 tsp of bak­ing pow­der For the cream cheese ic­ing:

■ 250g of cream cheese

■ cup of but­ter

■ tsp of vanilla

■ 11⁄2–2 cups (check con­sis­tency as you go) of soft ic­ing sugar


Pre­heat oven to 160°C and pre­pare your bak­ing dish.

Put the poppy seeds and milk into a jug, stir, then set aside.

Place the but­ter, or­ange rind, vanilla and sugar into a bowl, then beat with an elec­tric mixer un­til light, creamy and pale in colour.

Add eggs, one by one, mix­ing be­tween each one.

Add sifted flour and bak­ing pow­der, milk poppy seed mix­ture, or­ange juice, and mix un­til in­gre­di­ents are just com­bined.

Pour into pre­pared cake tin and bake for 1 hour.


Beat the cream cheese, but­ter and vanilla un­til smooth with elec­tric mixer.

Add ic­ing sugar cup at a time so you don’t end up with one big ‘poof’ of sugar. Fi­nally, add or­ange rind. Com­bine.

Ice once cooled.

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