Tuesday, 16 June 2015

ORANGE & POPPY SEED CAKE


A couple of weeks ago I went to Sheffield Park in East Sussex with my grandma. It is so beautiful & peaceful there & we had such a lovely morning.


After walking round the gardens we went into the Tea room & they had an orange & poppyseed cake on the counter which looked pretty delicious. I vaguely remembered I had a recipe for Orange & Poppy seed cake in my recipe book, so when I got home I dug it out to have a look.
Confession: I'm absolutely rubbish at following other people's recipes. I always mess around with them so much they end up completely different to what they were supposed to be so I've given up trying! For me, cooking is about being inventive, creative & using the ingredients you love as oppose to what someone else loves & recipes are there to inspire my creativity rather than to be followed to the letter.
Hence my recipe book is full of pictures with no actual details on how to make the smoothie/ soup or in this case, cake - So I found this picture with no actual recipe & this is what I came up with.


 My friend declared this the yummiest cake I've ever made (although she always says that!)
So if you're someone who can follow recipes, then here's what I did!



150g doves farm gluten free self raising flour (or other mix of your choice)
125g coconut sugar  (or regular sugar)
50g poppy seeds
grated zest of one organic orange
juice of 1 organic orange
2 heaped tablespoons thick natural yogurt, double cream or soy yogurt
3 eggs
150g lurpak spreadable (or vegan alternative)
half a teaspoon of gluten free baking powder

BUTTER CREAM ICING
100g unsalted butter
150g icing sugar
juice of 1 orange
(If you want to make this cake dairy free, use vegan spread in place of the lurpak & for the Butter cream icing just use plain icing sugar mixed with some orange juice, or for a less sugary version, just dust with icing sugar.)

preheat oven to 180c

to start with if you're making the butter cream icing - take your butter out of the fridge & leave at room temperature so that its soft by the time you are reading to make the icing.

1  Put all the ingredients (APART  from the yogurt/cream, orange zest and poppy seeds) ie the flour, sugar, lurpak, orange juice, eggs & baking powder, into a mixing bowl or a blender & mix together until you have a smooth batter.  (or , of course you can beat together by hand)
2  stir in the yogurt/ cream/ soy yogurt, then  add the poppy seeds & orange zest.
3  pour into a prepared cake tin - the one I used was heart shaped so its hard to give the dimensions - but its roughly 19cm.
4  bake for about 45 mins until the top of the cake is firm & golden brown.
(this timing is just a guide as I find different ovens vary - and also the size & shape tin you use. ie the thinner the cake the quicker it'll cook - )
If you're not sure if it's done a skewer poked into the centre of the cake should come out clean (ie no uncooked cake mix on it).
5 when the cake is cooked, Turn it  out (a wire rack is ideal, but I don't have one, so I just turned it out onto a sheet of baking paper) & leave to cool.


when the top of the cake is cool to the touch, Beat together the icing ingredients and spread over the cake. I decorated it with some toasted pinenuts & some more orange zest.

 
Sheffield Park is well worth a visit if you're in the East Sussex area - say hi to the ducks from me!
 
 

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