Bitter orange & poppy seed cake

Name: Bitter orange & poppy seed cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps good-quality thick marmalade (we used Frank Coopers Thick Cut Oxford marmalade); 150 grams pot natural bio yogurt; 3 eggs; 175 grams golden caster sugar; 200 grams self-raising flour; 1 teaspoons baking powder; 175 grams butter, softened; 1 zest orange; 2 teaspoons poppy seed, toasted; 1 juice orange; 5 Tbsps marmalade

If you want to add more lacto ovo vegetarian recipes to your repertoire, Bitter orange & poppy seed cake might be a recipe you should try. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 428 calories, 6g of protein, and 21g of fat. This recipe serves 8. Head to the store and pick up self-raising flour, poppy seed, orange zest, and a few other things to make it today. A few people really liked this dessert. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. If you like this recipe, you might also like recipes such as Whole Orange Poppy Seed Cake, Orange Poppy Seed Cake, and Orange Poppy Seed Cake.

Instructions

Heat oven to 160C/fan 140C/gas

Equipment you will use

Oven

Butter a deep, medium-sized loaf tin (about 20 x 10cm, measured from the top), then line the base with a rectangle of non-stick baking paper.

Ingredients you will need

Butter

Base

Equipment you will use

Baking Paper

Put the marmalade into a small pan, heat gently until melted (or use a microwaveproof jug or bowl, then cook on High for 30 secs). Beat in the yogurt, then let cool for a few mins.

Ingredients you will need

Marmalade

Yogurt

Equipment you will use

Bowl

Frying Pan

Put the remaining cake ingredients into a large bowl and beat with an electric hand whisk until smooth. Quickly beat in the yogurt and marmalade mix, then pour into the prepared tin. It will be quite runny. Leave the mix mounded in the middle of the tin rather than levelling the top, to help it rise and crack in the middle.

Ingredients you will need

Marmalade

Yogurt

Equipment you will use

Whisk

Bowl

Bake for 1 hr-1 hr 10 mins until golden and well-risen; a skewer should come out clean. Take a look at the cake after 45 mins; if it has taken on a lot of colour, loosely cover with baking paper. Meanwhile, heat the orange juice and marmalade in a small pan over a gentle heat until the marmalade melts (or use the microwave as before). Set aside to cool, stirring now and again, until you have a thick, but still runny, glaze. When the cake is ready, cool in the tin for 10 mins, then turn onto a rack. Spoon the topping over the cake while its just warm. The cake is best served the day its made, but will keep for up to 3 days tightly wrapped in an airtight container. Will freeze for up to 1 month, un-glazed.

Ingredients you will need

Orange Juice

Marmalade

Glaze

Equipment you will use

Baking Paper

Microwave

Oven

Skewers

Frying Pan

Equipment

Ingredients

Servings:

3Tbsps

good-quality thick marmalade (we used Frank Cooper's Thick Cut Oxford marmalade)150grams

pot natural bio yogurt 3

eggs 175grams

golden caster sugar 200grams

self-raising flour 1teaspoons

baking powder 175grams

butter, softened 1

zest orange 2teaspoons

poppy seed, toasted 1

juice orange 5Tbsps

marmalade

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.