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Orange & Poppy Seed Cake with Orange Syrup

Course: Afternoon Tea, Dessert
Keyword: Baking, Easy


  • 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


  • 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.