ORANGE & POPPY SEED CAKE w/ CANDIED ORANGE PEEL

Adapted from: ‘Lick the Bowl Good’ by Monica Holland

 Yield: 23cm / 9-inch Cake

Orange & Poppy Seed Cake with Candied Orange Peel

Orange & Poppy Seed Cake with Candied Orange Peel

I made this cake on a bit of a whim after noticing some forlorn looking oranges sitting neglected in the fruit bowl at home. Whilst I love orange juice, I’m not a fan of eating oranges. Mainly because I find the whole process too messy and sticky. I mean, why is it that even if you are really careful when eating oranges you still end up with some spot that hours later is sticking to everything?

The cake is moist and dense and distinctly ‘orange-y’, perfect for afternoon tea. I have topped it with an orange glaze and candied orange peel which gives a great distinction between the soft cake and chewy orange peel.

TIME:

  • 30mins Preparation + Overnight for the unsalted butter and eggs
  • 35mins Baking

 

 EQUIPMENT:

  • Mixmaster w/ Paddle Beater Attachment
  • Kitchen Scales
  • 23cm / 9-inch Springform Cake Pan
  • Spatula / Rubber Scraper
  • Measuring Spoons
  • Measuring Cup
  • Flour Sifter
  • Mixing Bowls
  • Saucepan x2 – Large and Medium, both heavy bottomed
  • Chopping Board
  • Sharp Knife
  • Wire Rack
  • Baking Paper

 

INGREDIENTS – Cake:

Ingredient

Note Weight (Metric) Weight (Imp.) Volume
Unsalted Butter Room TemperaturePlus more to butter pan 125g 4.4oz

½ cup

Caster Sugar

Also known as Superfine Sugar 220g 7.8oz 1 cups
Plain Flour Also known as All-Purpose Flour 180g 6.3oz

1½ cups

Poppy Seeds

3 tbsp
Baking Powder

1 tbsp

Baking Soda

½ tsp
Salt

¼ tsp

Nutmeg

¼ tsp

Natural Yoghurt

120ml 4 fl oz ½ cup
Eggs – Large Room Temperature

2

Orange’s

Juice of 1 OrangeZest of 2 Oranges 2
Vanilla Extract

1 tbsp

 

INGREDIENTS – Glaze:

Ingredient

Note Weight (Metric) Weight (Imp.) Volume
Icing Sugar Also known as Powdered Sugar 100g 3.5oz

1 cup

Orange

Juice of 1 Orange

1

 

INGREDIENTS – Candied Orange Peel (Optional):

Ingredient

Note Weight (Metric) Weight (Imp.) Volume
Orange’s Skin Only

2

Caster Sugar

Also known as Superfine Sugar 300g 10.6oz 1½ cup
Water 180ml 6 fl oz

¾ cup

 

METHOD – Candied Orange Peel (Optional):

  1. Wash the oranges and pat dry
  2. Cut the top and bottom off the oranges
  3. Score the skin into quarters
  4. Gently remove the skin from the flesh of the orange
    • Wrap the left over oranges in glad wrap and refrigerate for future use
  5. Cut the skin into 1mm strips
  6. Place peel into a large saucepan and cover with cold water
  7. Bring to boil on the stove
  8. Drain the water then cover with cold water and bring to boil
  9. Again, drain the water then cover with cold water and bring to boil
  10. Drain and put the orange peel aside
  11. In the medium saucepan, mix together the water and caster sugar
  12. Bring to simmer for 10 minutes – you may need to adjust the heat
  13. Add the orange peel, swirling the pan gentle to make sure you have all the peel coated in the sugar syrup
  14. Leave to simmer for 45minutes or until the peel is translucent
  15. Place the peel on a drying rack and leave until cool

METHOD – Cake:

  1. Pre-heat oven to 180°C / 350°F
  2. Butter the cake pan and line the base with baking paper
  3. Sift together the flour, baking powder, baking soda, salt, poppy seeds and nutmeg in a bowl and whisk to combine
  4. Combine the yoghurt, eggs, orange juice and vanilla in another bowl, whisking until blended
    • Reminder: The zest of 2 oranges and the juice of 1 orange
  5. Place the butter, sugar and orange zest into the bowl of a mixmaster and beat on medium-high until light and fluffy
    • Scrap down the bowl to ensure that everything fully incorporated
  6. Add a third of the flour mixture to the creamed butter and sugar and mix on low until just incorporated
    • Scrap down the bowl to ensure that everything fully incorporated
  7. Add half of the yoghurt mixture, mix on low until just combined
    • Scrap down the bowl to ensure that everything fully incorporated
  8. Add the second third of the flour mixture to the creamed butter and sugar and mix on low until just incorporated
    • Scrap down the bowl to ensure that everything fully incorporated
  9. Add the remaining half of the yoghurt mixture, mix on low until just combined
    • Scrap down the bowl to ensure that everything fully incorporated
  10. Add the final third of the flour mixture to the creamed butter and sugar and mix on low until just incorporated
    • Scrap down the bowl to ensure that everything fully incorporated
  11. Scrape the batter into the prepared cake pan and smooth until you have an even layer
  12. Bake for 35 minutes or a toothpick inserted comes and clean and the cake is golden brown
  13. Leave to cool in the pan for 15 minutes
  14. Remove cake from pan and leave to cool completely on a wire rack

METHOD – Glaze:

  1. In a mixing bowl, whisk the icing sugar and orange juice together until you have a smooth paste
  2. Pour glaze over cake, use the back of a spoon to gently spread the glaze across the top of the cake
  3. If using, chop the candied orange peel before scattering it across the top of the cake
  4. Allow glaze to set before serving

 

The candied orange peel will keep in an air tight container for up to a month

The cake will keep in an air tight container in a cool place for 2 days

Ready to eat!

Ready to eat!

Orange & Poppy Seed Cake Photo 13

Such a moist cake

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