And then there was cake…. as my Mum’s Birthday meal continues…
This is one of the first cakes I learnt to make and one of my (very many) favourites. It has no fake orange flavour that you will generally taste, and I very much detest, in many of bought orange and poppy seed cakes. Instead this cake has a lovely vanilla and poppy seed cake with a subtle orange flavour in the icing.
I tend to often forget about the soaking of the poppy seeds, although once they’re in the bowl soaking in milk, there’s plenty of time to get the rest of the ingredients together. Once the poppy seeds are finished soaking, it’s just a case of adding everything else, mixing then baking – very easy!
Poppy Seed Cake
(Not sure of original source of recipe – Sorry)
1/3 cup poppy seeds
¾ cup milk
2 teaspoons vanilla essence
1 cup castor sugar
2 cups self-raising flour
Combine poppy seeds and milk in a medium bowl, soak for 1 hour.
Grease one large bundt tin or a ring tin. Preheat oven to 180°C. Add butter, essence, sugar, eggs, sifted flour to poppy seed mixture. Beat on low speed with electric mixer until combined, then beat mixture on medium speed for about 3 minutes, or until mixture has lightened in colour.
Pour into prepared pan. Bake oven for about 40 – 50 minutes. Stand 5 minuted before turning on to wire rack to cool.
1½ cups icing sugar
2 tablespoons orange juice
Beat butter in a small bowl with mixer until light and creamy. Gradually add sifted icing sugar and orange juice, beat until frosting is spreadable. Decorate with orange rind, if desired.