Orange Poppy Seed Loaf Cake Recipe by Santy Coy
Cooking Instructions 50 minutes 1 Preheat the oven to 180ºC or 160ºC fan forced. Grease a 24 x 13.8 x 7.1 cm loaf tin with butter then line with baking paper. 2 Put the flour, baking powder, salt and poppy seeds in a large bowl. Whisk to combine. 3 Place the orange zest, juice, oil, eggs, sugar and vanilla in a separate medium bowl. Whisk well to combine. Pour the wet mixture into the flour mixture. Whisk until lump free, but do not whisk for longer than 10 seconds because overmixing can make the cake tough. 4 Pour the batter into the loaf tin. Bake for 50 - 60 minutes or until a skewer inserted comes out clean. 5 Cool for 10 minutes in the tin, then transfer the loaf to a wire rack. Cool completely before frosting. 6 Making cream cheese frosting: Place all the frosting ingredients in a bowl and mix with a wooden until combined. Spread the frosting over the top of the poppy seed loaf cake. Grate over extra orange zest on top of the cake. 7 Enjoy 8 9 Notes: The measurement of the base of the tin is 22 x 12 x 7.1 cm (it’s smaller because the sides slope slightly). Larger loaf tins can also be used but the loaf will not be as high as will bake faster. The cake can also be baked in a 20 cm round cake tin (oven time 30 minutes) or in a muffin tin to make 10 cupcakes (oven time 22 minutes). 10 Leafovers keeps for 3 days in the pantry in cooler weather, or 5 days in the fridge in warmer weather. Freeze for 3 months and always serve at room temperature. 1 Preheat the oven to 180ºC or 160ºC fan forced. Grease a 24 x 13.8 x 7.1 cm loaf tin with butter then line with baking paper. 1 Preheat the oven to 180ºC or 160ºC fan forced. Grease a 24 x 13.8 x 7.1 cm loaf tin with butter then line with baking paper. 2 Put the flour, baking powder, salt and poppy seeds in a large bowl. Whisk to combine. 2 Put the flour, baking powder, salt and poppy seeds in a large bowl. Whisk to combine. 3 Place the orange zest, juice, oil, eggs, sugar and vanilla in a separate medium bowl. Whisk well to combine. Pour the wet mixture into the flour mixture. Whisk until lump free, but do not whisk for longer than 10 seconds because overmixing can make the cake tough. 3 Place the orange zest, juice, oil, eggs, sugar and vanilla in a separate medium bowl. Whisk well to combine. Pour the wet mixture into the flour mixture. Whisk until lump free, but do not whisk for longer than 10 seconds because overmixing can make the cake tough. 4 Pour the batter into the loaf tin. Bake for 50 - 60 minutes or until a skewer inserted comes out clean. 4 Pour the batter into the loaf tin. Bake for 50 - 60 minutes or until a skewer inserted comes out clean. 5 Cool for 10 minutes in the tin, then transfer the loaf to a wire rack. Cool completely before frosting. 5 Cool for 10 minutes in the tin, then transfer the loaf to a wire rack. Cool completely before frosting. 6 Making cream cheese frosting: Place all the frosting ingredients in a bowl and mix with a wooden until combined. Spread the frosting over the top of the poppy seed loaf cake. Grate over extra orange zest on top of the cake. 6 Making cream cheese frosting: Place all the frosting ingredients in a bowl and mix with a wooden until combined. Spread the frosting over the top of the poppy seed loaf cake. Grate over extra orange zest on top of the cake. 7 Enjoy 7 Enjoy 8 8 9 Notes: The measurement of the base of the tin is 22 x 12 x 7.1 cm (it’s smaller because the sides slope slightly). Larger loaf tins can also be used but the loaf will not be as high as will bake faster. The cake can also be baked in a 20 cm round cake tin (oven time 30 minutes) or in a muffin tin to make 10 cupcakes (oven time 22 minutes). 9 Notes: The measurement of the base of the tin is 22 x 12 x 7.1 cm (it’s smaller because the sides slope slightly). Larger loaf tins can also be used but the loaf will not be as high as will bake faster. The cake can also be baked in a 20 cm round cake tin (oven time 30 minutes) or in a muffin tin to make 10 cupcakes (oven time 22 minutes). 10 Leafovers keeps for 3 days in the pantry in cooler weather, or 5 days in the fridge in warmer weather. Freeze for 3 months and always serve at room temperature. 10 Leafovers keeps for 3 days in the pantry in cooler weather, or 5 days in the fridge in warmer weather. Freeze for 3 months and always serve at room temperature. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Gheymeh Slow Cooker Brisket Tomato Basil Chicken Tomato Omelette Espresso Chocolate Chip Cookies Gheymeh Slow Cooker Brisket Tomato Basil Chicken Tomato Omelette Espresso Chocolate Chip Cookies Galka chana dal Sabji Modak Kaju-kesar modak Unique Filling Wale Ghughare --- French Beans & Paneer Snack Tomato Omelette Guava jem Mawa Modak Gheymeh Double layer sooji modak Muslim style village mutton curry(ஆணம்) Galka chana dal Sabji Modak Kaju-kesar modak Unique Filling Wale Ghughare --- French Beans & Paneer Snack Tomato Omelette Guava jem Mawa Modak Gheymeh Double layer sooji modak Muslim style village mutton curry(ஆணம்)