orange poppy seed cake
Serves: 10-12 slices
  • ⅓ cup (50 grams) poppy seeds
  • ¼ cup (60 mls) milk
  • 185 grams butter, softened
  • 1 tablespoon finely grated orange rind
  • 220 grams (1 cup) caster sugar
  • 3 eggs
  • 225 grams self-raising flour
  • 75 grams plain flour
  • 60 grams ground almonds (almond meal)
  • 125 ml (1/2 cup) orange juice
Orange Syrup
  • 220 grams (1 cup) caster sugar
  • 160 ml (2/3 cup) orange juice
  • 80 ml (1/3 cup) water
  1. Preheat oven to 180 degrees Celsius. Grease and line with baking paper a 22cm round springform cake tin.
  2. Combine seeds and milk in a small bowl and stand for 20 minutes.
  3. Meanwhile, beat butter, orange rind and sugar in a bowl with electric beaters until light and fluffy. Beat in eggs one at a time until just combined between additions.
  4. Stir in sifted flours, ground almonds, juice and poppy seed mixture. Spread mixture into prepared cake tin and bake for about 1 hour or until a skewer inserted into the middle comes out clean.
  5. Leave cake in tin for 5 minutes. Remove from tin and place on a wire rack, top side up. Place the wire rack over a tray, then pour the hot syrup over the hot cake. Return the hot syrup that drips into the tray to jug, and pour over cake again.
Orange syrup
  1. Place all ingredients in a small saucepan and heat, without boiling, until the sugar dissolves. Bring to the boil; simmer uncovered, without stirring, for 2 minutes. Pour syrup into a heatproof jug.
  2. Serve with thickened cream or on its own.
Recipe by Villiers Brown at