Orange & poppy seed cake with chocolate sauce

Orange & poppy seed cake with chocolate sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(36 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


  • 250g butter, at room temperature, plus 1 tbsp extra



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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 ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
30th May, 2019
Just to add to my comment below-as I had quite a few people over, I used a 26cm springform, and added 50% of all ingredients (with 5 eggs). Baking time was spot on 50min at 170 fan. The cake was an absolute success, and I actually served the leftover chocolate sauce on the side for those who have an extra sweet tooth (I used the original measurements for the ganache, but it was still a lot left, as others have noted). The ganache on the cake had a fantastic glaze and with the candied oranges it looked great.
30th May, 2019
Second time I do this one. I think the butter is way too much, used ca. 150g in the recipe. I think it makes the poppy seeds stand out more. The orange flavour is just right. I did the ganache with mostly 70% dark chocolat
5th Jun, 2016
I made this cake but instead of the chocolate topping I used some icing sugar mixed with a little water, some orange flavouring and orange food colouring and drizzled this on top. I thought it went much better and was a lot less of a faff!
9th Jul, 2015
Cake itself was not bad but the choc sauce does not fit the cake at all. Itis sicklysweetand ruins the entire experience
19th Apr, 2014
I adore this cake. The flavours are really good. I've made it twice: the first time I made it with a chocolate top and the second time I put the chocolate chunks through the cake. Both worked well. I found the cooking time to be less than stated (about 35mins in my oven) so be careful of that. The cake keeps well - I normally bake it the day before.
29th Aug, 2013
Made this cake many times without the chocolate sauce, and its lovely, easy to make and very moist.
1st Jul, 2013
I made this without the poppy seeds and did not add the sauce either. Added half a tsp of orange marmalade. Tasted absolutely great and was super moist. Everyone loved it and it lasted only a day. Will be making it again. :)
14th May, 2013
I love this cake... Very easy to make
11th May, 2013
This cake was amazing, I cooked it without the chocolate sauce and it was beautifully moist
18th Feb, 2013
Amazing cake! Different but extremely tasty. The chocolate topping is way too much, I spread it all over the cake and still had half of it left.. So it was a shame it was wasted. Other than that five stars! :-)


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Nicole Haringa's picture
Nicole Haringa
23rd Jun, 2018
This cake keeps its moisture and actually tastes at its best after about 36-48 hours, as the orange taste keeps on getting stronger, without getting bitter. At 60 hours it looses it's moisture. So I would bake it on a Thursday evening to serve on Saturday in the day. Next time I'm adding a layer of dark chocolate fudge on top. Who can resist the combination of chocolate and orange?
Want to receive regular food and recipe web notifications from us?