Date and Poppy Seed Cake
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
Cake
- 9.85 ml cinnamon
- 29.58 ml poppy seeds
- 236.59 ml white lily self-rising flour
- 118.29 ml self-rising flour
- 78.78 ml sugar
- 60 g butter
- 1 egg
- 157.80 ml low-fat milk
-
Filling
- 118.29 ml dates, chopped
- 118.29 ml brown sugar
- 29.58 ml orange juice
- 4.92 ml orange rind, grated
- 9.85 ml flour
- 14.79 ml butter
directions
- Sift flours into a bowl, tipping any bran pieces from sifter back into the bowl with the sifted flour.
- Cream sugar and butter.
- Add egg and milk and then fold in flour. Pour half cake mixture into a greased, non-stick 20cm cake tin.
- For date filling: combine all ingredients and mix well.
- Spread two-thirds of the date filling over the cake batter.
- Top with the remaining half of the cake mixture and then dot the remaining third of the filling mixture on top.
- Bake in a 180 Degrees C oven for 45 minutes.
- Serve while still warm.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.