Orange & poppy seed cake with chocolate sauce

recipe

Orange & poppy seed cake with chocolate sauce

No comments

If you have a zesting tool, use it to make long elegant strips of candied orange peel for the top of the cake - or use a swivel vegetable peeler, then finely slice. Serve this delicious cake with creme fraiche if you like

Ingredients

250g/9oz butter, at room temperature, plus 1 tbsp extra
200g/8oz golden caster sugar, plus 25g/1oz
3 eggs
250g/9oz plain flour, sifted
1 1/2 tsp baking powder
juice of 2 oranges, zest of 4
50g/2oz poppy seeds, toasted
For the sauce:

Serves: 8 Preparation: 15 Cook Time: 50 Total Time: 65min

Directions

More recipes like this

Heat oven to /fan /gas Grease a cm springform cake tin or line a similar-size cake tin with baking paper. Using an electric mixer, combine butter and sugar in a large bowl. Beat until light and creamy, about mins, then add the eggs, one at a time, beating well after you add each one. Tip in the flour and baking powder, mix for a few secs, then add the orange juice, zest of oranges and poppy seeds. Stir everything together, then pour into the cake tin. Bake for mins, then remove from the oven. Cool completely in the tin.
Meanwhile, make the candied orange zest by combining the remaining zest, g sugar and l water in a small pan. Bring to the boil and cook for mins until thick. Remove the zest with a slotted spoon onto a sheet of non-stick baking paper.