Name: Orange & Poppy Seed Cake with Orange Syrup
Ingredients: 50 gm poppy seeds; 60 ml milk; 185 gm unsalted butter, room temperature; 225 gm caster sugar; 4 tbsp orange zest, finely grated; 3 each eggs (free range); 225 gm plain flour; 3 tsp baking powder; 100 ml orange juice; 50 gm semolina; 1 jar Vinofood spiced orange & riesling syrup

What’s not to love about this cake. Its quick and easy to make, it’s light in style but full of flavour and an all-round crowd pleaser especially when its drizzled with our Vinofood spiced orange & riesling syrup.

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Orange & Poppy Seed Cake with Orange Syrup

Course: Afternoon Tea, Dessert

Keyword: Baking, Easy

Ingredients

50 gm poppy seeds
60 ml milk
185 gm unsalted butter, room temperature
225 gm caster sugar
4 tbsp orange zest, finely grated
3 each eggs (free range)
225 gm plain flour
3 tsp baking powder
100 ml orange juice
50 gm 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 & rielsing syrup, fresh cream and a sprinkling of icing sugar.