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Recipe by olive magazine

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1. To make the caramelised oranges, put the caster sugar in a frying pan in an even layer and heat until it starts to melt and turn a golden colour. Tip the pan from side to side to keep the caramel as even as you can. Once it reaches a dark gold, carefully add half the orange juice from the cake oranges (it will splutter so stand back). Keep on the heat, stirring so that any lumps melt back into the caramel. Add the orange slices and heat gently for about 5 minutes until they soften a little. Lift out and drain, keep the caramel and orange slices for later.
2. Heat the oven to 160C/fan 140C/gas 3. Stir the poppy seeds and milk in a bowl. Beat the butter, orange zest and sugar with an electric mixer until light and creamy. Gradually beat in the eggs. Sift in the flour and baking powder and add the poppy seed and milk mixture. Stir, then spoon half into a loaf tin lined with baking parchment. Add a layer of caramelised orange slices and cover with the rest of the mixture. Bake for 55-60 minutes or until cooked when tested with a skewer.
3. While the cake is cooking, make the icing. Add the sugar to the remaining orange juice and stir. Add to the caramel but don't try to dissolve the sugar. Pour over the hot cake while it is in the tin, lay the rest of the orange slices down the centre and leave to cool. Remove from the tin when cold.

Per serving

464 kcalories, protein 6.3g, carbohydrate 68.2g, fat 20.3 g, saturated fat 11.2g, fibre 1.2g, salt 0.74 g

Latest comments and suggestions

• catwoman

  16 March 2008

  catwoman commented on this recipe

  Would this be a 2lb loaf tin that's used?

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• Ermintrude75

  17 March 2008

  Ermintrude75 commented on this recipe

  Might be useful if the recipe said how much baking powder to use! Why baking powder at all when self raising flour is used?

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• Ermintrude75

  26 March 2008

  Ermintrude75 commented on this recipe

  Update: worked well with 2tsp baking powder, although took longer to cook than stated (1:15-1:20). Had to make it without poppy seeds as none in my local supermarket. Seemed quite greasy when cooked - maybe a little less butter? Lovely marmaladey taste; thinner-skinned oranges would be less bitter but I quite liked that aspect.

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• Loullabelle

  06 April 2008

  Loullabelle commented on this recipe

  Just looked in my copy of the magazine - it should be 1/4 tsp of baking powder.

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• karen

  30 May 2008

  karen rated and commented on this recipe

  

  This recipe is amazing! Just bought some into work and they all loved it. Follow the recipe exactly and you will have a very nice moist cake. Yummy!!!

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• Rachel

  22 June 2008

  Rachel commented on this recipe

  I found the ideal loaf tin size is 21 x 11cm (8 x 4 inches). Looked in 3 different shops before we found poppy seeds, but the cake turned out perfectly. We used a quarter of a teaspoon of baking powder. It took the longer cooking time of about 62 mins for a knife to come out of the cake clean. Disappointingly, the icing didn't look at all like the icing in the picture above - it was clear and there was a lot of it, and it all just sank into the cake and made it taste very intensely marmaladey at the edges. I think this may be because we used very juicy oranges so there was too much liquid. The caremelised oranges on the top of the cake seemed a bit pointless as they didn't attach to the cake in any way, so we took them off, but the cake tastes good and overall was a great success!

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• pauline

  12 July 2008

  pauline commented on this recipe

  Have looked everywhere for poppy seeds(Sainsburys,Tescos and Waitrose) can anyone make any more suggestions?

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• gaye

  19 July 2008

  gaye commented on this recipe

  Julian Graves sell small bags of poppy seeds.

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• jdeming79

  16 August 2008

  jdeming79 commented on this recipe

  asda sells poppy seeds you have to look in the whole food section or near the baking things usually on bottom shelf near nuts. If you liked this cake try the Tom's orange and poppy seed cake on this site. You poach oranges then line the tin with them so the decoration bakes in. It was lovely and has homemade orange curd sandwiched in it!

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• Lynda D

  10 September 2008

  Lynda D commented on this recipe

  This receipe sounds delicious but where can I buy the poppy seeds from. Looked at several stores and places on the internet but can't find a supplier. Help!!!

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• Chris Martin

  28 September 2008

  Chris Martin commented on this recipe

  If you have some polish shops in your area, go there for your poppy seeds ! Very popular in the polish recipes

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• sally

  20 October 2008

  sally rated and commented on this recipe

  

  This was the worst recipe I have ever tried from good food, I threw the first lot of caramel away as when I added the orange juice it just went into a hard ball, the second lot was not a lot better despite adding the juice incredibly slowly and the hard lumps refused to melt back down. I used what I thought was a fairly standard loaf tin and the mixture just rose and dropped all over the cooker in mounds, and took much longer to cook. The icing did not look anything like the photo (and the icing on the photo could not have been done while the cake was still in the tin (as per recipe) because it would not have dripped down the sides like that if it was, and to top it all off it is impossible to slice as it just falls to pieces, needless to say I will not be making this again!

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• bluelampshade

  07 November 2008

  bluelampshade commented on this recipe

  Asda sells them at a great price. In my store they are by the nuts and baking ingrediants

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• Rachel

  11 November 2008

  Rachel commented on this recipe

  We got our poppy seeds from a larger Co-op store, but I have since seen them in Sainsbury's/Tesco. Maybe Sally burnt her sugar, as you have to be very careful when melting sugar and we had no problems at all by heating it very slowly and gently. I think next time we make this we'll try cutting up all of the caremelised oranges and incorporating them into the cake mixture, as the cake itself was dry in areas which didn't have orange next to them.

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Ingredients

• 2 oranges , zested and juiced
• 30g poppy seeds
• 100ml milk
• 200g butter , at room temperature
• 175g caster sugar
• 3 eggs
• 300g self-raising flour
• ½ tsp baking powder

CARAMELISED ORANGES

• 125g caster sugar
• 2 oranges , sliced

ICING

• 100g caster sugar

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Difficulty and servings

Serves 10

Preperation and cooking times

Ready in 1 hr 30 mins

Ingredients

• 2 oranges , zested and juiced
• 30g poppy seeds
• 100ml milk
• 200g butter , at room temperature
• 175g caster sugar
• 3 eggs
• 300g self-raising flour
• ½ tsp baking powder

CARAMELISED ORANGES

• 125g caster sugar
• 2 oranges , sliced

ICING

• 100g caster sugar

Per serving

464 kcalories, protein 6.3g, carbohydrate 68.2g, fat 20.3 g, saturated fat 11.2g, fibre 1.2g, salt 0.74 g

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