If you’ve lived or spent any time at all in either New Zealand or Australia then you’ll have come across this wonderful orange poppy seed cake as it’s a cafe staple!

I stumbled upon this cake while living in New Zealand and have had much praise and commentary on how good it is, as I too made and sold it in my cafes while living there.  It’s super moist (which I adore, as a dry cake is my pet hate) and if kept in an airtight container will last up to 5 days.  Although it’s so good I’m sure it’s not going to last that long!

Serve on it’s one or with a dollop of natural yoghurt.

Enjoy, Love Laura x

 

Orange Poppy Seed Cake

Grease and line a 23cm cake tin. Turn oven on to 160 fan.

Mix in this order (if you don’t do in this order the mix will curdle);

175g butter, slightly melted, (20 secs in the microwave is perfect)

337g caster sugar

Zest of 1 orange

4 eggs

122g natural yoghurt

170g cheap orange juice

225g plain flour

1 heaped tablespoon poppy seeds

½ teasp baking soda

 

Bake in 23cm round tin for 40 minutes at 160.

 

Orange Poppy Seed Cake Glaze

170g cheap orange juice

4 tablespoons of caster sugar

Add ingredients to a small saucepan, bring to the boil for a few minutes.

Set aside to cool for 10-15 minutes before gently spooning over the top of the cake.