I doubt I am going to be tested for narcotics anytime in the future so I am safe to slurp as much batter and munch on as many slices of the cake as I please.
There are so many layers of enjoyment to this cake. The smell of orange zest as the batter is being prepared is intoxicating. The smell from the oven while the cake is baking … divine. The sweet and refreshing taste, the soft almost spongy texture and the crunchiness of the seed? It’s not to be missed.
The recipe is courtesy of Moroccon-born Aussie cook/food writer Nadine Abensur but I adjusted some of the measurements to suit my preferences. She also suggests a orange syrup topping but I substituted it with a simple orange glaze (3 tbsp orange juice + 2tbsp icing sugar) instead. So enjoy!
Orange poppy seed cake
45g poppy seeds
185 g butter
225g castor sugar
2 tbsp finely grated orange zest
175g self raising flour, sifted
50g plain flour, sifted
50g ground almond
100 ml orange juice
Add poppy seed to milk and set aside. Cream butter and sugar and zest till fluffy and then add in the eggs, one at a time till well blended. Add in the remaining ingredients (flours, ground almond milk and poppy seed, juice) into the mixer till completely combined. Bake in 180C oven for 55 mins or till done. Once out of the oven, pour the orange glaze all over the cake.