Orange & Poppy Seed Cake
Ditch 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 people
Tagged in: Baking & Roasting, Cakes & Cheesecakes, Cheese & Dairy, Cuisine, Desserts, Diet, French, Fruits, Main Ingredient, Others, Recipes, Type of Dish
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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

  1. Preheat the oven to 180 degrees C. Butter a 30cm round spring form cake tin and line the bottom with baking paper.
  2. In a large bowl, whisk the eggs, sugar, salt, orange rind and cream for 5 minutes until light and fluffy.
  3. Sift in the flour and the baking powder and fold in the poppy seeds, followed by the butter.
  4. 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.
  5. 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