orange and poppy seed syrup cake

  • 200g unsalted butter, chopped and softened
  • 1 tablespoon finely grated orange rind
  • 1¾ cups (385g) caster sugar
  • 3 eggs
  • 2 cups (300g) plain flour
  • 1½ teaspoons baking powder
  • ⅓ cup (50g) poppy seeds
  • ¾ cup (180ml) milk
  • 1½ cups (375ml) freshly squeezed orange juice
  • 1 cup shredded orange rind
  1. Preheat oven to 160°C (325°F). Place the butter, grated orange rind and ¾ cup (165g) of the sugar in the bowl of an electric mixer and beat until pale and creamy. Add the eggs, one at a time, beating well after each addition.
  2. Sift the flour and baking powder over the butter mixture. Add the poppy seeds, milk and ½ cup (125ml) of the orange juice. Mix to just combine.
  3. Spoon the mixture into a lightly greased 20cm round cake tin lined with non-stick baking paper. Bake for 55–60 minutes or until cooked when tested with a skewer. Set aside to cool slightly in the tin, before inverting onto a wire rack.
  4. While the cake is cooking, place the remaining sugar, remaining orange juice and shredded rind in a saucepan over low heat. Stir until the sugar is dissolved. Increase the heat and boil for 5–6 minutes or until syrupy.
  5. Pour half of the hot syrup over the hot cake. To serve, top with the candied rind and remaining syrup. Serves 8–10.

Tips + Tricks

+ You can make a lemon and poppy seed version by swapping the orange juice and rind out for lemon.

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