Orange Poppy Seed Cake

By Sazza on October 09, 2006

25 Characters Max

Enter Time:


You can create up to five timers


    1. 1 1/2 cups self-raising flour
    2. 1/3 cup ground almonds
    3. 3 tablespoons poppy seeds
    4. 185 g butter
    5. 2/3 cup caster sugar
    6. 1/4 cup orange marmalade or 1/4 cup apricot jam
    7. 2 -3 teaspoons finely grated orange rind
    8. 1/3 cup orange juice
    9. 3 eggs


    1. 100 g butter
    2. 100 g cream cheese
    3. 1 cup icing sugar, sifted
    4. 1 -2 teaspoon fresh lemon juice or 1 -2 teaspoon vanilla essence


  1. Preheat 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.
  2. Sift the flour into a large bowl and add the almonds and poppy seeds. Make a well in the centre.
  3. Place the butter, sugar, jam, rind and juice in a pan. Stir over low heat until the butter has melted and the mixture is smooth.
  4. Gradually add the butter mixture to the dry ingredients, stirring with a whisk until smooth.
  5. Add the eggs and whisk until well combined.
  6. Pour 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.
  7. To make icing:.
  8. Beat the butter and cream cheese with electric beaters until smooth.
  9. Add 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.