Friday

Orange and Poppyseed Cake

IMG_3057

Another cake!
There is a birthday in our house today.  And when I asked Miss 14, turning 15, what cake she would like, she asked for Orange and Poppyseed!

Like the Rhubarb and Cinnamon cake, this one also has sour cream and gives it a lovely dense texture.  The cream cheese icing certainly makes this a rather delicious treat.  For an everyday cake, half the recipe and bake it in a rectangular loaf tin.

Happy Birthday my beautiful girl.

Orange and Poppyseed Cake

ORANGE AND POPPYSEED CAKE


Author: 
Serves: 12
INGREDIENTS
  • 60g poppy seeds
  • 90ml milk
  • 90g almonds
  • 1-2 oranges
  • 300g raw sugar
  • 185g butter - cubed
  • 5 eggs
  • 340g plain flour
  • 3 tsp baking powder
  • 200g sour cream
  • 90g orange juice
  • 80g raw/castor sugar
  • 250g cream cheese
  • 2tsp lemon juice
INSTRUCTIONS
  1. Preheat oven to 160'. Grease and line two 20cm cake pans with baking paper.
  2. Combine poppy seeds a milk in a small bowl and set aside to soak.
  3. Place almonds into TM bowl and mill 7secs/sp7. Set aside.
  4. Add sugar and the peel from one orange to the TM bowl. Mill for 20secs/sp10.
  5. Add the butter to the TM bowl and cream for 30secs/sp5. Scrape down and repeat 30secs/sp5. Whilst blades are turning, add eggs, one at a time.
  6. Add flour, baking powder, almond meal, sour cream, juice from oranges (90ml), milk and poppyseeds Combine 30secs/sp3. Use spatula to assist. Do not overbeat.
  7. Divide mixture into prepared tins and smooth the surface. Bake 45mins or until a skewer comes out clean.
  8. Remove pan from the oven and let cool for 15 mins before removing cake to a wire rack to cool completely.
  9. Clean and dry TM bowl, mill sugar for 20secs/sp10. Add cream cheese and lemon juice and beat 30secs/sp7 until light and fluffy.
  10. Spread a layer of frosting over the bottom cake, place the other cake on top and then ice the top with remaining cream cheese.
  11. Zest the other orange rind over the top of the cake for decoration.
NOTESAND VARIATIONS
If you would like to make this nut free, substitute the almonds with an extra 90g plain flour.

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