Name: Bitter orange & poppy seed cake
Total time: 1 h 15 min
Yield: Cuts into 8 slices
Cuisine: British
Ingredients: 3 tbsp good-quality thick marmalade (we used Frank Cooper's Thick Cut Oxford marmalade); 150g pot natural bio yogurt; 3 eggs; 175g golden caster sugar; 200g self-raising flour; ½ tsp baking powder; 175g butter softened; zest 1 orange; 2 tsp poppy seed toasted; juice ½ orange; 5 tbsp marmalade

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Bitter orange & poppy seed cake

Bitter orange & poppy seed cake

Jane Hornby

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Cuts into 8 slices

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.7 out of 5.32 ratingsRate

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This easy all-in-one cake is made with yogurt for a light texture.

Freezable (without sticky topping)

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp good-quality thick marmalade

(we used Frank Cooper's Thick Cut Oxford marmalade)
150g pot natural bio yogurt
3 eggs
175g golden caster sugar
200g self-raising flour
½ tsp baking powder
175g butter

softened
zest 1 orange
2 tsp poppy seed

toasted

For the sticky topping

juice ½ orange
5 tbsp marmalade

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Nutrition: per serving

kcal422
fat21g
saturates12g
carbs54g
sugars35g
fibre1g
protein6g
salt0.8g

low

Method

step 1

Heat oven to 160C/fan 140C/gas 3. 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. 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.
step 2

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.
step 3

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 it’s just warm. The cake is best served the day it’s made, but will keep for up to 3 days tightly wrapped in an airtight container. Will freeze for up to 1 month, un-glazed.

RECIPE TIPS

TOASTED POPPY SEEDS

Toasting poppy seeds in a dry pan for a few minutes really brings out their nutty flavour.

Recipe from Good Food magazine, March 2007

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A star rating of 4.7 out of 5.32 ratings

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