recipe
Orange Poppyseed Cake
cake
¼ cup black poppy seeds
¾ cup full cream milk
200 grams unsalted butter, softened
1 orange rind, zested with a microplane
250 grams cream cheese, softened
¼ cup unsalted butter, softened
1½ - 2 cups of soft icing sugar, sifted
1 tbs orange rind
Preheat oven to 160°C. Pre-prepare a 20cm round, lined cake tin. Put the poppy seeds & milk into a jug, stir, then set aside on your workbench to start on the other ingredients. Place the butter, orange rind, vanilla paste & sugar into a bowl, then beat with an electric mixer/beaters until light, creamy & pale in colour. Add eggs, one by one, mixing between each one. Add sifted flour & baking powder, milk poppy seed mixture, orange juice, & mix until ingredients are just combined. Pour into prepared cake tin & bake for 50-60 mins, or until cake tested with a skewer.
Whilst the cake is cooling, prepare your cream cheese icing. Beat the cream cheese, butter & vanilla paste until smooth with electric mixer/beaters. Add icing sugar ½ cup at a time so you don’t end up with one big ‘poof’ of sugar in your kitchen. Finally, add orange rind. Combine.
