Saturday, 30 November 2013

Orange and Poppy Seed Bundt Cake

This afternoon I made this cake with oranges and poppy seeds and the kitchen smelled delicious!!! It's very easy to do and it's perfect with a cup of tea to warm up in a freezing day!!!

Serves 10
200gr/ 7oz unsalted butter,plus extra for greasing 
200gr / 7 oz golden caster sugar
3 large eggs, beaten
finely grated rind of 1 orange
55gr / 2 oz poppy seeds
300gr / 10 and 1/2 oz plain flour, plus extra for dusting
2 tsp baking power
150ml / 5fl oz milk
125 ml/4 fl oz orange juice

Optional: strips of orange zest, to decorate

140 gr / 5 oz golden caster sugar
150ml / 5 fl oz orange juice 

Preheat the oven to 160°/ 325°F/ Gas Mark 3.
Grease and lightly flour a Bundt ring tin.
Cream together the butter and sugar until pale and fluffy, then add the eggs gradually, beating thoroughly after each addition. Stir in the orange rind and poppy seeds. Sift in the flour and baking powder, then fold evenly. Add the milk and orange juice, stirring to mix evenly.
Spoon the mixture into the prepared tin and bake in the preheated oven for 45-50 minutes, or until firm and golden brown. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
For the syrup, place the sugar and orange juice in a saucepan and heat gently until the sugar melts. Bring to the boil and simmer for about 5 minutes, until reduced and syrupy.
Spoon the syrup over the cake whilst it is still warm. Top with the strips of orange zest and serve warm or cold. 

I hope you'll have fun doing it :) and Buon Appetito!!!





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