Name: Orange & poppy seed cake with chocolate sauce
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: British
Ingredients: 250g butter at room temperature, plus 1 tbsp extra; 200g golden caster sugar plus 25g; 3 eggs; 250g plain flour sifted; 1.5 tsp baking powder; juice of 2 oranges zest of 4; 50g poppy seed toasted; 100ml double cream; 100g chocolate chopped

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Orange & poppy seed cake with chocolate sauce

Orange & poppy seed cake with chocolate sauce

Jennifer Joyce

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Serves 8

More effort

Prep: 15 mins

Cook: 50 mins

A star rating of 4.5 out of 5.38 ratingsRate

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

Freezable (Can be frozen without sauce)

Vegetarian

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A star rating of 4.9 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

250g butter

at room temperature, plus 1 tbsp extra
200g golden caster sugar

plus 25g
3 eggs
250g plain flour

sifted
1.5 tsp baking powder
juice of 2 oranges

zest of 4
50g poppy seed

toasted

For the sauce

100ml double cream
100g chocolate

chopped

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Nutrition: per serving

kcal650
fat42g
saturates23g
carbs65g
sugars39g
fibre0g
protein8g
salt0.86g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, November 2008

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A star rating of 4.5 out of 5.38 ratings

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