Orange and Poppy Seed Cake

Orange and Poppy Seed Cake_20140320_0001

Here is a simple recipe (with no butter!) for one of my favourite cakes.

2 cups of Cake flour [you can use plain flour and subtract 2 level tbsp’s of flour for each cup used in recipe]
1 tsp of Baking powder
1 tsp of Baking soda
1/4 tsp of Salt
4 eggs, at room temperature
1 cup of Caster sugar
Zest of 2 oranges
1/2 cup of Sunflower oil
300 ml of Sour cream
1/2 of Poppy seeds

150 g of Cream cheese
1 cup of Icing sugar
1 tbsp of orange juice

To make the cake, preheat the oven to 180°C. Butter the base and sides of a 20cm round cake tin and line the base with baking paper.
Sift the flour, baking powder, baking soda and salt into a bowl and mix to combine.
In a large bowl beat the eggs, caster sugar and orange zest with an electric mixer for 5 minutes on high, until thick and pale. Turn the speed to low and add the oil and all dry ingredients. Mix until incorporated. Fold in the sour cream and poppy seeds.
Pour batter into cake tin. Bake for 45 minutes, or until a skewer inserted into the center of the cake comes out clean.

To make the icing, beat the cream cheese with an electric mixer until smooth. Add the icing sugar a little at a time. Add enough orange juice to give you a spreadable consistency. I added 1/4 tsp of orange essence for more orange flavour.
Spread the icing over the cooled cake and you’re done!

Orange and Poppy Seed Cake_20140320_0002-1

Orange and Poppy Seed Cake_20140320_0001-1