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.