I made another cake…
Orange poppyseed cake
250g (8oz) unsalted butter, plus extra for greasing
200g (7oz) caster sugar
250g (8oz) plain flour
1½ tsp baking powder
2 Seville oranges, zested and squeezed
50g (2oz) poppy seeds
For the oranges in syrup
150ml (5fl oz) water
100g (3½oz) caster sugar
2 cardamom pods
½ vanilla pod
3 Seville oranges, peeled
Using Sevilles gives this cake a deliciously tangy edge, but ordinary oranges will do just as well (the taste will be sweeter).
Preheat the oven to gas 5, 190°C, fan 170°C. Line the base of a 20cm (8in) springform cake tin with nonstick baking paper, lightly grease the sides with butter and dust with flour. Beat the butter and sugar in a bowl for 2 minutes until light and fluffy.
Add the eggs one at a time, beating after each addition. Add the flour and baking powder and beat until combined. Add the orange zest and juice and the poppy seeds then beat together. Pour into the tin and bake for 50 minutes. Remove from oven and cool.
Meanwhile, for the oranges in syrup, heat the water, sugar, cardamom pods and vanilla seeds in a small saucepan. Bring to the boil then simmer for 7-10 minutes, or until syrupy. Remove from heat.
Cut the peeled oranges into slices and put in the syrup. Remove the cake from the tin and put on a platter. Spoon the oranges in syrup over, and serve with crème fraîche.
* Seville oranges may only be available in limited stores
It was fun as usual and a challenge for me on a Monday night after a full day at work.
I could not find Seville oranges in my local Sainsbury’s store so I made do with some organic ones of unspecified origin.
It was a little challenging as it did not cook! I put the knife in and it came out raw. Now I know that if that happens one can cover the cake and tin with foil and allow the inside to cook further without allowing the outside to get burnt. The cake came out nice, perhaps a little browner than I wanted but otherwise nice.
I took it to work to share with my colleagues. I think they liked it, I certainly did!
And of course I made sure I saved a piece for my lovely companion
I think that’s my baking for the week.