Friday, 11 May 2012

Orange and poppyseed loaf cake

I mentioned a while back that I love making the orange and poppyseed cake from one of my recipe books. It is made in a baba tin and I was wondering if it would be possible to scale it down a little and make it as a loaf instead.

Here is a picture of it, made correctly in the baba tin.

So here is the new recipe:


30g poppy seeds
120ml sweetened soya milk
170g caster sugar
2 eggs
170g self raising flour
140g soya margarine
1tsp vanilla extract (not necessary, but I love vanilla with orange)
2 oranges


Warm the milk in a cup in the microwave carefully (about 30 seconds with a stir half way), then add the poppy seeds and leave to stand while you do the rest of the preparation.

Zest the 2 oranges and add to a large mixing bowl along with the flour, sugar, margarine, eggs and vanilla. Finally, add the poppy seeds and milk and whisk the whole lot up until it is a smooth, creamy batter.

Pour the batter into a lined loaf tin and bake at 180c for around 50 minutes.

Leave in the tin to cool.

Make a thick icing with orange juice (around 3 tsp.) and icing sugar and spoon over the slightly warm cake and spread to the edges.

I made the icing too thin, so it ran off too quickly, next time I'll make it thicker, like the cake at the top.

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