& Poppy Seed Cake It's Delicious!
Shopping List:
For the cake:
2 oranges, zested and juiced
30 gr Poppy Seed ( Blauwmaanzaad)
100 ml milk
200 gr butter, softened
175 gr caster sugar
3 eggs, large, free range please
300 gr self-raising flour
1/2 teaspoon baking powder ( backin Dr. Oetker)
Caramelised Oranges
125 gr caster sugar
2 Oranges peeled and sliced
Icing
100 gr caster sugar
left over orange juice
First we are going to make the caramelised oranges:
Put the caster sugar in a frying pan in an even layer and heat this until the sugar starts to melt and turns a golden colour. Tip the pan slightly from left to right. Once the sugar has turned a dark gold you can CAREFULLY add half the orange juice from the cake oranges. STAND BACK from the pan! Keep on the heat and add the orange slices and heat gently for 5 minutes until thay have softened up. Drain, but keep! the caramel and slices for later.
Now you preheat your oven to 160C and grease or spray and line your cake tin. Beat the butter, orange zest and sugar with an electric mixer until light and creamy. Mix the eggs in one at a time. Then you sift the flour in with the baking powder and lastly add the poppy seeds and the milk. Stir until all is blended nicely. Spoon half of the mixture into your prepared tin. Add a layer of caramelised oranges and cover this with the rest of your mixture.
Put your filled up tin into your preheated oven and bake for 55-60 minutes or until your cake-tester comes out clean.
Whilst your cake is in the oven and nearly done, you can make the icing, by adding the sugar to the remaining orange juice and stir. Add this mixture to the caramel. The sugar does not need to dissolve. Pour over the hot cake straight out of your oven when it is still in the tin and lay the rest of the orange slices down the centre of the cake and leave it all to cool in the tin. Only turn out the cake when it is completely cooled !
This cake is delicious! Very refreshing on a warm summers day!
"Enjoy"
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