Sunday, May 16, 2010
Amira's Lemon or Orange Poppy Seed Cake (updated 29/6/11)
This is one of my most popular cakes! Guests always have a second or third piece. It is tangy, light and tarty and the poppy seeds burst with tiny crackles under your teeth. The icing just hits the spot with extra tangy flavour. I chose this time to make orange poppy seed cake (above). ENJOY !
1 cup sugar
Rind of 2 lemons or oranges
¾ cups canola oil
1 cup yogurt
4 tab lemon or orange juice
2 cups Self Raising flour
1/3 cup poppy seeds
Mix sugar and rind together with fork, add eggs and oil and mix again. Stir through yogurt and juice. Lastly add, sifted flour and poppy seeds. Stir through gently until just combined. Bake in preheated oven at 160oC (150oC fan-forced) for approx 50 minutes.
1 cup Pure Icing Sugar
1 teas margarine or unsalted butter
Juice of approx ½ lemon or ½ orange
Poppy seeds or shaving of orange or lemon for sprinkling
Pour boiling water in sink. Place small bowl on water to allow the bowl to heat up. In the bowl add sifted icing sugar, add margarine, squashing it against the side of bowl to soften and stir through. Slowly add juice as needed to form a soft spreadable consistency. Pour icing over cooled cake and sprinkle lightly with extra poppy seeds or shavings of orange or lemon.