Post by Cherry on May 1, 2011 18:54:34 GMT
Preparation time 25 minutes. Baking time 1 hour.
1/3 cup (50g) poppy seeds
1/4 cup (60ml) milk
185g butter, softened
1 tablespoon finely grated orange rind
1 cup (220g) caster sugar
3 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (75g) plain flour
1/2 cup (60g) almond meal
1/2 cup (125ml) orange juice
ORANGE SYRUP
1 cup (220g) caster sugar
2/3 cup (160ml) orange juice
1/3 cup (80ml) water
1. Position oven shelves; preheat oven to moderate. Grease deep 22 cm-round cake pan; line base and side with baking paper.
2. Combine seeds and milk in small bowl; stand 20 minutes.
3. Meanwhile, beat butter, rind and sugar in small bowl with electric mixer until light and fluffy; beat in eggs, one at a time, until just combined between additions.
4. Transfer mixture to large bowl; using wooden spoon, stir in flours, almond meal, juice and poppy seed mixture. Spread mixture into prepared pan.
5. Bake cake in moderate oven about 1 hour. Stand cake 5 minutes then turn onto wire rack over tray; turn top-side up, pour hot syrup over hot cake. Return any syrup that drips onto tray to jug; pour over cake.
ORANGE SYRUP Using a wooden spoon, stir combined ingredients in small saucepan over heat, without boiling, until sugar dissolves; bring to a boil. Reduce heat; simmer, uncovered, without stirring, 2 minutes. Pour syrup into heatproof jug.
SERVES 16
per serving 14.3g fat; 1310kJ
Tips: Lemon or mandarin flavours also blend with the taste of poppy seeds; substitute, in equal amounts, for the orange rind and juice given above
Storage: Cake with syrup can be kept in an airtight container for up to 2 days.
Cake without syrup can be kept in an airtight container for up to 2 days, but can be frozen for up to 3 months.
My Personal Tip: I freeze it with the syrup already done.
You probably call almond meal ground almonds.
This is a cafe cake.
1/3 cup (50g) poppy seeds
1/4 cup (60ml) milk
185g butter, softened
1 tablespoon finely grated orange rind
1 cup (220g) caster sugar
3 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (75g) plain flour
1/2 cup (60g) almond meal
1/2 cup (125ml) orange juice
ORANGE SYRUP
1 cup (220g) caster sugar
2/3 cup (160ml) orange juice
1/3 cup (80ml) water
1. Position oven shelves; preheat oven to moderate. Grease deep 22 cm-round cake pan; line base and side with baking paper.
2. Combine seeds and milk in small bowl; stand 20 minutes.
3. Meanwhile, beat butter, rind and sugar in small bowl with electric mixer until light and fluffy; beat in eggs, one at a time, until just combined between additions.
4. Transfer mixture to large bowl; using wooden spoon, stir in flours, almond meal, juice and poppy seed mixture. Spread mixture into prepared pan.
5. Bake cake in moderate oven about 1 hour. Stand cake 5 minutes then turn onto wire rack over tray; turn top-side up, pour hot syrup over hot cake. Return any syrup that drips onto tray to jug; pour over cake.
ORANGE SYRUP Using a wooden spoon, stir combined ingredients in small saucepan over heat, without boiling, until sugar dissolves; bring to a boil. Reduce heat; simmer, uncovered, without stirring, 2 minutes. Pour syrup into heatproof jug.
SERVES 16
per serving 14.3g fat; 1310kJ
Tips: Lemon or mandarin flavours also blend with the taste of poppy seeds; substitute, in equal amounts, for the orange rind and juice given above
Storage: Cake with syrup can be kept in an airtight container for up to 2 days.
Cake without syrup can be kept in an airtight container for up to 2 days, but can be frozen for up to 3 months.
My Personal Tip: I freeze it with the syrup already done.
You probably call almond meal ground almonds.
This is a cafe cake.
