5 years ago5,000+ Views
Seeds "pop" in your mouth as you bite into it adding a fantastic textural element. Cake Ingredients: ¼ cup black poppy seeds ¾ cup full cream milk 200 grams unsalted butter, softened 1 orange rind, zested with a microplane ½ tsp vanilla bean paste ½ cup orange juice ¾ cup caster sugar 3 eggs 2 cups of plain flour 1 ½ tsp baking powder Icing Ingredients 250 grams cream cheese, softened ¼ cup unsalted butter, softened ½ tsp vanilla bean paste 1½ - 2 cups of soft icing sugar, sifted (taste for sweetness) 1 tbs orange rind Directions: 1. Preheat oven to 160°C. Pre-prepare a 20cm round, lined cake tin. 2. Put the poppy seeds & milk into a jug, stir, then set aside on your workbench to start on the other ingredients. 3. Place the butter, orange rind, vanilla paste & sugar into a bowl, then beat with an electric mixer/beaters until light, creamy & pale in colour. 4. Add eggs, one by one, mixing between each one. 5. Add sifted flour & baking powder, milk poppy seed mixture, orange juice, & mix until ingredients are just combined. 6. Pour into prepared cake tin & bake for 50-60 mins, or until cake tested with a skewer. 7. Whilst the cake is cooling, prepare your cream cheese icing. 8. Beat the cream cheese, butter & vanilla paste until smooth with electric mixer/beaters. 9. Add icing sugar ½ cup at a time so you don’t end up with one big ‘poof’ of sugar in your kitchen. 10. Finally, add orange rind. Combine. ***Quick Tips: To make a quick orange syrup to pour over the top instead of the icing, place 1 cup of Orange Marmalade Jam into a small saucepan with 1/4 cup of water. Heat til warm & well combined. Remove cake from cake tin, top-side up, onto a wire rack. Spoon half the syrup over a hot cake then allow to cool. Serve cake with double cream & remaining syrup. Text via: http://goo.gl/LmDCf