Orange & poppy seed cake with chocolate sauce

Orange & poppy seed cake with chocolate sauce

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(30 ratings)

Prep: 15 mins Cook: 50 mins

More effort

Serves 8
A light, zingy cake with a drizzle of chocolate and candied zest for a special finishing touch

Nutrition and extra info

  • Can be frozen without sauce
  • Vegetarian

Nutrition: per serving

  • kcal650
  • fat42g
  • saturates23g
  • carbs65g
  • sugars39g
  • fibre0g
  • protein8g
  • salt0.86g
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  • 250g butter, at room temperature, plus 1 tbsp extra



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar, plus 25g
  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g plain flour, sifted
  • 1½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • juice of 2 oranges, zest of 4



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 50g poppy seed, toasted

For the sauce

  • 100ml double cream
  • 100g chocolate, chopped



    Chocolate as we know it in pressed


  1. Heat oven to 180C/fan 160C/gas 4. Grease a 20cm springform cake tin or line a similar-size cake tin with baking paper. Using an electric mixer, combine 200g butter and 200g sugar in a large bowl. Beat until light and creamy, about 2 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 2 oranges and poppy seeds. Stir everything together, then pour into the cake tin. Bake for 50 mins, then remove from the oven. Cool completely in the tin.

  2. Meanwhile, make the candied orange zest by combining the remaining zest (finely sliced), 25g sugar and 100ml water in a small pan. Bring to the boil and cook for 5 mins until thick. Remove the zest with a slotted spoon onto a sheet of non-stick baking paper.

  3. For the sauce, heat the cream in a small pan until nearly boiling. Put the chocolate and remaining butter into a bowl, then pour the hot cream over it and leave for 1 min to melt. Stir together until smooth, then let it sit until the cake is cool (if it hardens, just reheat gently). Drizzle the sauce over the cake, sprinkle with the candied zest and serve.

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Comments, questions and tips

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16th May, 2012
very moist but lacks in taste !!
3rd May, 2012
This cake is really easy to make and tastes divine, the chocolate sauce is to die for. I make more and chuck it in a jar to top Ice Cream with the Kids love it !!
26th Mar, 2012
Made this yesterday for the family and it went down very well!
23rd Nov, 2011
I can't fault this recipe at all. It was easy to make, looked impressive and it was moist and tasty without being too sweet. I don't have a sweet tooth so to have a tasty cake like this with the added bonus of being able to finish a nice big slice was great! I never stray from a recipe and it worked out perfectly.. chocolate drizzle, candied orange 'n' all! I agree with other comments though... waaaaaay too much chocolate sauce. I only used a smidgen out of the bowl.
11th Oct, 2011
I made some slight variations to this lovely staple. I was slightly alarmed about the amount of butter so I only used around 180g and around 150g of sugar. This did not effect the end result at all. It was definitely still sweet and rich enough. I also did not add any sauce, preferring it to be plain.'s picture
15th Jul, 2011
Good. My family enjoyed the cake
14th Apr, 2011
Wow, I am just starting to learn to bake and this was not only very easy but produced amazing results. A lovely, light and moist cakethat looked as good as the picture. Swapped the chocolate topping for a carrot cake frosting and sprinkled the candied zest over the top - looked brilliant. Also used self raising flour rather than the plain flour and baking powder.
19th Nov, 2010
this is certainly a special occasion cake to try. jean.
1st Nov, 2010
What a fantastic cake!!! So easy to make with such a brilliant outcome. Everyone couldn't get enough! Forget the chocolate...cover with an orange icing and it is even better!
8th Oct, 2010
A nice enough cake but the use of poppy seed seems totally pointless, even toasted, as the delicate flavour is overwhelmed by the heavier aromas of the other ingredients. I've tried this recipe using ground poppyseed and the difference in flavour is quite different.


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