Orange & Poppy Seed CakeDitch the regular chocolate cake and try Kimberly Parsons take on Orange & Poppy Seed Cake.
Cook Time: 15 minutes + 40 minutes bake time
Difficulty: Medium
Serves: 3-4 peopleTagged in: Baking & Roasting, Cakes & Cheesecakes, Cheese & Dairy, Cuisine, Desserts, Diet, French, Fruits, Main Ingredient, Others, Recipes, Type of Dish
INGREDIENTS
440 g castor sugar
6 eggs
1 tsp of salt
Rind Of 2 oranges, grated
185 ml single cream
340 g plain flour
1 tsp baking powder
1 dessertspoon poppy seeds
125 g unsalted butter, melted
50 g icing sugar (optional)
METHOD
- Preheat the oven to 180 degrees C. Butter a 30cm round spring form cake tin and line the bottom with baking paper.
- In a large bowl, whisk the eggs, sugar, salt, orange rind and cream for 5 minutes until light and fluffy.
- Sift in the flour and the baking powder and fold in the poppy seeds, followed by the butter.
- Pour the mixture into the cake tin and bake for 40 minutes or until the cake springs back when touched. Allow to cool in the tin.
- For a decorative finish, dust with icing sugar.
Kimberly Parsons
Melbourne-born, chef and author of ‘The Yoga Kitchen‘, Kimberly Parsons is the CEO and founder of 'Retreat Cafe' - a healthy concept cafe - based in London.
http://retreatcafe.com