Orange poppy seed cake
Source of Recipe
AWW
List of Ingredients
4 large (1.2kg) oranges
½ cup (70g) black poppy seeds
500g butter, softened
3 cups (660g) caster sugar
8 eggs
3 cups (450g) self-raising flour
1 cup (150g) plain flour
GLACÉ ICING
2¼ cups (360g) icing sugar mixture
1½ teaspoons butter, softened
¼ cup (60ml) orange juice
Recipe
Preheat oven to moderately slow (160°C/140°C fan-forced). Grease and line the base and side of a deep 30cm round cake pan with two layers of baking paper, extending paper 5cm above the edge of the pan.
Grate the rind finely from the oranges - you will need 1/3 cup grated rind. Squeeze the juice from the oranges - you will need 1½ cups (375ml) for this recipe. Combine the orange juice and poppy seeds in a small jug.
Beat the butter, rind and sugar in a large bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until just combined between additions.
Fold in the combined sifted flours and orange juice mixture in two batches. Spread the mixture into the prepared pan.
Bake in a moderately slow oven for about 1 hour 30 minutes, or until cooked when tested. Stand the cake in the pan for 20 minutes before turning onto a wire rack.
GLACÉ ICING: Sift the icing sugar into a small heatproof bowl; stir in the butter and juice to form a firm paste. Place the bowl over a small pan of simmering water; stir until the icing is a pouring consistency, but do not overheat. Spread the Glacé Icing immediately over the cold cake.
Un-iced cake suitable to freeze.
Icing suitable to microwave.
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