I recently celebrated my 26th birthday - now there's a good excuse to eat cake! Usually my mum or one of my sisters will make me a cake, but this year, my darling husband decided he wanted to do the cake. It was up to him to choose which type (again, www.taste.com.au to the rescue!), but he said he'd let me help if I wanted. The cake was a huge success, Dean definitely outdid himself, all I really added to the process was to ice and decorate. It came out so moist and delicious, I would recommend it any day!
Ingredients
1/2 cup (125ml) milk
1/3 cup poppyseeds
180g softened unsalted butter
1 cup (220g) caster sugar
1 tsp vanilla extract
3 eggs
Finely grated zest of 3 oranges
1/2 cup (125ml) freshly squeezed orange juice
2 1/2 cups (375g) plain flour
2 tsp baking powder
Syrup
1/2 cup (125ml) freshly squeezed orange juice
1/4 cup (55g) caster sugar
20g unsalted butter
Zest of 2 oranges
Method
Preheat oven to 200°C. Grease a 24cm cake pan and line base with baking paper.
Place milk in a bowl and stir in poppyseeds. Stand for 20 minutes.
Beat butter, sugar and vanilla in the bowl of an electric mixer until light and pale. Add eggs one at a time, beating well after each. Gently fold in zest, juice and poppyseed mixture. Sift fl our and baking powder over top and fold in. Spoon mixture into pan and bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. Cool cake in pan for 5 minutes, then turn out onto a plate.
Meanwhile, place syrup ingredients in a pan over medium heat and stir until sugar dissolves and butter melts. Turn heat to high and simmer for 2 minutes. While cake is still warm, pierce holes in top with a skewer and pour over the hot syrup and zest. If desired, ice with buttercream and serve.
Buttercream Icing (Optional)
2 1/4 cups icing sugar mixture
2 tablespoons milk
Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.
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| Little Miss eyeing off the cake! |
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