Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Tangelo And Poppy Seed Cake




Source of Recipe


ninemsn


List of Ingredients




250g unsalted butter
1½ cups caster sugar
4 tangelos
1 teaspoon vanilla essence
5 eggs
2 cups plain flour
2 teaspoons baking powder
3/4 cup buttermilk
½ cup poppy seeds


Recipe



½ cup caster sugar, extra

Preheat oven to 180°C. Grease and line a 22cm round cake tin.

Squeeze and zest the tangelos.

Beat butter, sugar, tangelo zest and vanilla essence together until light and creamy. Add eggs one at a time.

Sift through flour and baking powder alternately with the buttermilk and fold through poppy seeds. Pour into the prepared pan. Bake for 1 hour or until the cake springs back when touched.

Meanwhile place tangelo juice and extra sugar in a small saucepan. Stir over low heat until sugar dissolves. Simmer for 5 minutes.

When cake is cooked, pierce several times with a wooden skewer. Pour over the syrup. Allow to stand for 10 minutes before turning out. Serve warm or cool.

Tangelos are a cross between a Mandarin and a Grapefruit and are in season until September.