1 hr 30 mins
I found this recipe on the Australian Better Homes and Gardens website. It has quite a light orange flavour, so if you prefer a stronger flavour you may like to add a bit more orange zest.
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round c ...
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- 1 1/2 cups self-raising flour
- 1/3 cup ground almonds
- 3 tablespoons poppy seeds
- 185 g butter
- 2/3 cup caster sugar
- 1/4 cup orange marmalade or 1/4 cup apricot jam
- 2 -3 teaspoons finely grated orange rind
- 1/3 cup orange juice
- 3 eggs
- 1Preheat the oven to moderate (180C). Brush a deep, 20cm round cake tin with melted butter or oil. Line the base and side with baking paper.
- 2Sift the flour into a large bowl and add the almonds and poppy seeds. Make a well in the centre.
- 3Place the butter, sugar, jam, rind and juice in a pan. Stir over low heat until the butter has melted and the mixture is smooth.
- 4Gradually add the butter mixture to the dry ingredients, stirring with a whisk until smooth.
- 5Add the eggs and whisk until well combined.
- 6Pour the mixture into the prepared tin and bake for 50-60 minutes, or until a skewer comes out clean when inserted in the centre of the cake. Set aside for at least 15 minutes before turning onto a wire rack to cool.
- 7To make icing:.
- 8Beat the butter and cream cheese with electric beaters until smooth.
- 9Add the icing sugar and juice or essence gradually and beat until thick and creamy. Spread the icing over the cooled cake and decorate with strips of orange rind.
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Nutritional Facts for Orange Poppy Seed Cake
Serving Size: 1 (1204 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 4810.1
- Calories from Fat 2785
- Total Fat 309.4 g
- Saturated Fat 174.9 g
- Cholesterol 1353.5 mg
- Sodium 4571.8 mg
- Total Carbohydrate 471.5 g
- Dietary Fiber 12.6 g
- Sugars 312.9 g
- Protein 59.7 g