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Orange & Poppy Seed Cake With Spiced Orange Syrup
A quick and easy cake to make that is light in style but full of flavour. This crowd pleasure is a big hit at morning and afternoon tea especially when it’s drizzled with our Vinofood Spiced Orange & Riesling Syrup.
Ingredients
- 50 grams poppy seeds
- 60 ml milk
- 185 grams unsalted butter, room temperature
- 225 grams caster sugar
- 4 tbsp orange zest, finely grated
- 3 eggs (free range)
- 225 grams plain flour
- 3 tsp baking powder
- 100 ml orange juice
- 50 grams semolina
- 1 jar Vinofood Spiced Orange & Riesling Syrup
Instructions
- Pre-heat oven to 180°C.
- Combine poppy seeds and milk in a bowl and let stand for 20 minutes.
- Lightly grease and line cake tin (20cm round tin).
- Beat the butter, sugar and orange zest together until light and fluffy. Beat in eggs one at a time until well combined.
- Stir in flour, baking powder, semolina, orange juice and poppy seed and milk mixture.
- Pour into cake tin and bake for 55 minutes or until cooked. Cool on wire rack.
- Serve warm with cream and drizzled with Vinofood spiced orange & Riesling syrup, fresh cream and a sprinkling of icing sugar.
