SLIDER

blood orange poppyseed cake



It's no secret that I just love blood oranges. Just look through the archives and you'll find blood orange cakes, tarts, curd and squares. A few weeks ago blood oranges were on special at the fruit shop so I bought a few. 



While looking through my copy of Sweet, I spied the Lemon and Poppyseed cake, the National Trust version and decided to make it using blood oranges instead of lemons. The lemon poppyseed cake was baked in a loaf tin but I decided I wanted to make my cake in a bundt tin.



The cake uses both melted butter and double cream, so its the perfect cake to make when you've forgotten to leave your butter out to soften. 


The cake was very quick to put together and baked in a bundt tin it was out of the oven in about 45 minutes. 



Here's the recipe for you. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.




Blood Orange Poppyseed cake – adapted from Sweet: Desserts from London’s Ottolenghi by Yotam Ottolenghi and Helen Goh, copyright © 2017. Makes a small loaf or a bundt cake.

Ingredients
75g unsalted butter, cubed, plus extra for greasing
3 large eggs
225g caster sugar
120ml double cream
10g poppy seeds
4 tsp finely grated orange zest
170g plain flour
1¼ tsp baking powder
¼ tsp salt

Glaze
100g icing sugar, sifted
1½ tbs orange juice

Grease and flour a small bundt tin. Store in the fridge while you make the cake. Preheat the oven to 180°C.

Place the eggs and sugar in the bowl of an electric mixer and whisk on a medium-high speed for about 2 minutes, until pale and frothy. Add the cream and continue to whisk for about 2 minutes, until the mixture has combined, thickened a little and turned pale.

In the meantime, melt the butter in a small saucepan over a low heat, add the poppy seeds and orange zest and set aside. (I put mine in the fridge).

Sift the flour, baking powder and salt together in a bowl, then use a rubber spatula to fold this into the egg mixture before folding through the butter, poppy seeds and zest.

Spoon the mixture into the cake tin so that it rises three-quarters of the way up the sides. Place the tin on a baking tray and cook for 35-40 minutes or until a skewer inserted in the centre of the cake comes out clean. Allow to cool for 10 minutes before unmoulding.

Make the glaze by whisking the icing sugar with the orange juice in a bowl. Pour this over the top of the still warm cake, spreading it over the top so that it sinks in and creates a nice glaze. Leave to come to room temperature before serving. The cake will keep for 3 days in an airtight container, if it lasts that long.



I'll definitely be making this one again, probably the lemon version next time. If I make the lemon cake in a bundt tin, I'll ditch the glaze and use a citrus syrup instead. Trying to get the glaze to run down the sides of the bundt cake was just a bit too fiddly.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian
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