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39
RECIPES
GLAZED CITRUS POPPY
SEED CAKE
Serves 16
INGREDIENTS
2
⁄3 cup (160ml) milk
½ cup (80g) poppy seeds
250g butter, softened
1 ½ cups (330g) caster sugar
1 tablespoon finely grated orange rind
1 tablespoon finely grated lime rind
1 teaspoon vanilla extract
4 eggs
2 cups (300g) self-raising flour
Glaze
2 teaspoons orange rind
½ cup (125ml) orange juice
½ cup (125ml) lemon juice
1 cup (220g) caster sugar
METHOD
1. Preheat oven to 160°C. Grease and line
base and sides of a 23cm round cake pan
with baking paper.
2. Combine milk and poppy seeds in a
small bowl and soak for 10 minutes.
3. Assemble mixer using scraper beater.
Add butter and sugar to mixer bowl.
Slowly turn mixer to CREAM/BEAT
setting and beat for 1–2 minutes or
until pale and creamy.
NOTE
As this is a large quantity of butter
and sugar some may beat over the
scraper. Mixture may need to be
pushed down once.
4. Add rind and vanilla and beat till
combined. Add eggs one at a time,
beating well between each addition.
5. Reduce to KNEAD/FOLD setting and
add half the poppy seed mixture. Beat
in half the flour mixture, then repeat
with remaining poppy seed and flour
mixtures; mix until just combined.
6. Spread mixture into prepared pan
and cook in oven for about 1 hour and
20 minutes or until a wooden skewer
inserted into centre comes out clean.
7. Meanwhile combine the rind, juices and
sugar in a small saucepan. Stir over a
low heat until the sugar has dissolved;
bring to the boil, simmer for 2 minutes.
8. Turn cake out on to a cooling tray
with a baking tray underneath. Using a
wooden skewer, poke several holes into
the cake then pour the hot syrup over
the hot cake.
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