Poppy seeds and citrus are always a good pair, and here a citrus-lavoured icing backs up the orange rind in the cake itself. Just the ticket for a cup of tea with friends.
- 175 g unsalted butter, softened
- 220 g (1 cup) caster sugar, plus extra, to dust
- 2 large oranges, zested
- 3 eggs
- 250 g (1⅔ cups) self-raising flour, sifted
- 50 g (⅓ cup) poppy seeds
- 95 g (⅓ cup) thick Greek-style yoghurt
- 60 ml (¼ cup) lemon or orange juice
- 400 g (2½ cups) pure icing sugar, sifted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 20 minutes
Setting time 30 minutes
You will need a 23 cm round cake pan for this recipe.
Preheat oven to 150°C. Grease a 23 cm round cake pan and line with baking paper.
Using an electric mixer, beat butter and sugar on medium-high speed until thick and pale. Beat in all but 1 tsp orange zest, then add eggs one at a time, beating well after each addition, adding a spoonful of the flour with the second and third egg to prevent curdling. Sift over remaining flour and fold in with the poppy seeds and yoghurt.
Pour mixture into prepared pan and bake for 1 hour and 10 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside to cool for 10 minutes, then turn out onto a wire rack to cool completely.
To make the icing, mix enough of the citrus juice into the icing sugar until mixture coats the back of a spoon. Drizzle icing over cake, sprinkle with remaining orange zest, then set aside for 30 minutes to set.
Photography John Laurie
As seen in Feast magazine, November 2013, Issue 26.