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Orange Poppy Seed Cake

Orange Poppy Seed Cake
YIELDS
6 servings

Recipe courtesy Nicolette Novak and Lisa Rollo, The Good Earth Cooking School.

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Ingredients

Cake

cup poppy seeds (75 mL)
½
cup yogurt (125 mL)
7
oz unsalted butter (200g)
1
Tbsp finely grated orange rind (15 mL)
1
cup granulated sugar (250 mL)
3
eggs
¼
tsp salt (1 mL)
2 ¼
tsp baking powder (11 mL)
2
cup all-purpose flour (500 mL)
½
cup ground almonds (125 mL)
¾
cup orange juice, fresh squeezed (125 mL)

Syrup

2
cup granulated sugar (500 mL)
1
cup orange juice, fresh squeezed (125 mL)
1 ½
cup water (375 mL)
½
cup orange zest, fine julienne (125 mL)
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Directions

Step 1

Preheat oven to 350 degrees F.

Step 2

Grease an 8-inch square cake pan and line with parchment paper.

Step 3

In a small bowl, combine the poppy seeds and yogurt and set aside.

Step 4

In another bowl, beat together the butter, grated orange rind and sugar until light and creamy. Add the eggs and beat until well incorporated. Stir in the poppy seed mixture, flour, salt, baking powder, almonds and orange juice.

Step 5

Spoon the batter into the prepared pan. Bake for 45 to 50 minutes or until cooked when tested with a toothpick or skewer. When cake is still warm, pour over the syrup. Cake serves 6 to 8.

Step 6

In a saucepan, stir the sugar, remaining orange juice, and water over medium heat until the sugar is dissolved and mixture starts to boil. Add the orange zest and continue to boil slightly thickened and syrupy, about 15 to 20 minutes.

Step 7

Pour the hot syrup over the warm cake and serve. To take it up a notch on the sinfulness scale, add a dollop of whipped cream, flavoured with Grand Marnier.

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