Can I offer you a slice of sunshine? Moist orange and poppy seed goodness?
This recipe is from the September 2007 issue of Australian Good Taste, Page 114
- 125ml (1/2 cup) fresh orange juice (1 orange wasn’t enough, two oranges were plenty)
- 130g (1/2 cup) Greek-style natural yoghurt (that’s the secret of this cake’s moistness, methinks)
- 60g (1/4 cup) poppy seeds
- 250g butter
- 270g (1 1/4 cups) caster sugar
- 2 tbs finely grated orange rind (about three oranges)
- 4 eggs
- 340g (2 1/4 cups) plain flour
- 2 1/2 tsp baking powder
- Preheat oven to 160°C. Grease a 25cm (top measurement) kugelhopf pan.
- Combine the orange juice, yoghurt and poppy seeds in a small bowl.
- Cream butter, caster sugar and orange rind.
- Add the eggs, 1 at a time, beating well after each addition until just combined.
- Sift the flour and baking powder over the egg mixture and mix
- Add the yoghurt mixture and mix in.
- Bake in oven for 1 hour
- 1 orange
- 150g (1 cup) pure icing sugar
- 1 tbs fresh orange juice
- Zest the orange,
- Combine the icing sugar and extra orange juice in a bowl until smooth.
- Pour over the cake and sprinkle with the orange zest.
If you’re worried about the zest drying out, you could do what He who Cooks did (as always, he improves my cooking): combine a bit more orange juice and caster sugar in a saucepan and heat on low until the sugar is dissolved, add the zest to coat it in the sugar syrup and then add the zest on top of the icing.
It was delicious with a dollop of double cream flavored with Grand Marnier. Eating it on the lawn with the spring sunshine on my back might have helped..
Recipe from Australian Good Taste – September 2007 , Page 114
Instead of baking (and eating cake in the sun), I should have been sewing. These two garments are cut out and waiting for me…
Camel stretch cotton as this skirt (without the pockets): Burdastyle 08-2011-122
Patterned silk as this blouse (without the ruffles): BurdaStyle 07-2010-121