Laura’s Orange Poppy Seed Cake

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.

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