Orange Poppy Seed Cake

Orange Poppy Seed Cake
Make 2 cakes.
Easy
Cut all ingredients to half for 1 cake

Ingredients
1/3 cup orange rind
375ml fresh orange juice
70g black poppy seed
500g butter, softened
3 cups (660g) castor sugar
8 eggs
450g self-raising flour
150g plain flour

Topping (optional)
Icing
200g butter
200g icing sugar (shifted)
1tsp vanilla essence
1tsp grated lemon rind

Cream cheese topping use K-beater
(A) 250 g cream cheese – use speed 2 then 4 till smooth.
(B) 60g butter + 120g icing sugar – mix into (A) & blend well.
(C) ½ lemon zest (grated) – mix into the above
(D) 2 tbsp lemon juice.

Method
1. Preheat oven to 160C. Grease & line base & side of a deep 30cm pan with 2 layer of baking paper, extending 5 cm above edge.

2. Combine juice and poppy seeds in a small jug and keep aside. Beat butter, rind & sugar in the mixers at speed 4-6 until light & fluffy. Turn to speed 2: add egg one at a time and back to speed 4, repeat this till all eggs are added and mixed till well combine.

3. Fold in combined sifted flours and juices mixture in alternate method. Spread mixture into pan. Bake in oven for about 1 hour or when you insert a stick to centre of cake it comes out clean. Its means the cake is cooked.

4. Remove cake from oven and leave it to cool for 10 minutes before cutting. For topping made sure the cake completely cool before spreading on to it.


By West Metric Sdn Bhd.