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Recipe

Poppy-seed cake

A light and fluffy cake with a deliciously zingy syrup drizzled on top.

Feb 25, 2016 12:47am
  • 50 mins cooking
  • Makes 1
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Ingredients

Poppy-seed cake
  • 2 eggs
  • 1/3 cup buttermilk
  • 3/4 cup caster sugar
  • 185 gram butter, melted
  • finely grated zest and juice of 2 oranges
  • 1/3 cup poppy seeds
  • 1/2 cup desiccated coconut
  • 2 cup self-raising flour, sifted
Syrup
  • 1 cup orange juice
  • juice of 2 lemons
  • 1 cup sugar

Method

Poppy-seed cake
  • 1
    Heat oven to 150C fan bake. Grease a 22 x 28cm rectangular cake tin and lightly dust with flour.
  • 2
    Place eggs and buttermilk in a bowl and beat to combine. Beat in sugar and melted butter, then orange zest and juice.
  • 3
    Stir in poppy seeds, coconut and flour to form a smooth batter. Spread mixture in prepared tin and bake for 35 to 40 minutes or until a skewer inserted comes out clean. Remove and allow to cool completely, then pour over hot syrup.
  • 4
    To make the syrup, combine all ingredients in a saucepan and bring to the boil. Turn down the heat and simmer for 5 minutes or until thick and syrupy.

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