This one uses orange. I'm sharing this recipe as I like the seedy taste of it. It may not be a cup of tea for some people as the taste could be strange but I like the soft crunchiness the seed adds to the orangy flavoured sponge cake. Poppy seed can be found in most grocery stores and finding one is absolutely not a problem! The cake is full with vitamin c ( I keep on saying this whenever I feel guilty after eating them) because it has a bit of orange juice and some grated orange add into it. Put away your guilty feeling and have a go at making this cake for an interesting afternoon treat!!
Ingredients..
1 cup unsalted butter (plus extra for greasing)
1 cup superfine sugar (gula halus)
3 extra large eggs, beaten
finely grated rind of 1 orange
1/4 cup poppy seeds
2 1/4 cups all-purpose flour, plus extra for dusting
2 tsp baking powder
2/3 cup milk
1/2 cup orange juice
strips of orange zest to decorate
This is how you do it...
1. Preheat the oven to 160c. Grease and lightly flour a bundt tube pan (the usual pan ppl use to make chiffon cake)
2. Cream together the butter and sugar until pale and fluffy, then add the eggs gradually, beating thoroughly after each addition. Stir in the orange rind and poppy seeds.
3. Sift in the flour and baking powder, then fold in evenly.
4. Add the milk and ornage juice, stirring to mix evenly. Spoon the batter into the prepared pan and bake for 45-50 mins until firm and golden brown.
5. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool.
(the recipe suggests that nice syrup to be poured over the cake while it is still warm. If u want to make the syrup...place the sugar and ornage juice in a saucepan and heat gently until the sugar melts. Bring to a boil and simmer for about 5 mins until reduced and syrupy.)
1 comment:
nak try!
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