Going through my stats recently it occurred to me that you all love Donna Hay. This makes me incredibly happy because – as you may have guessed – I too love Donna. I have mentioned it many MANY times here before so it is wonderful to see that we are in simpatico 🙂My top ranking recipe of all time is her gingerbread biscuits / cookies [curious? Here it is: gingerbread cookie but every recipe I post of Ms Hays gets a good reaction.
So allow me to present her orange poppyseed cake, as featured in one of my fav cookbooks Modern Classics 2. My mum gave me this book when I was pregnant with now Miss8 and it has had quite the workout.
I had two random oranges looking quite lonely in the fruitbowl recently so I turned those pieces of neglected fruit into a delectable cake. And all was right with the world.
As always I reduced the amount of sugar (in both the cake and the syrup) and used self-raising flour.
1/3 cup poppyseeds
¾ cup milk
2 cups self-raising flour
200g softened, diced butter
finely grated zest from one large orange
half a cup of caster sugar
3 free-range eggs
½ cup freshly squeezed orange juice
½ cup caster sugar
3/4 cup freshly squeezed orange juice
shredded zest from one large orange
LET’S GET TO IT:
Preheat oven to 160C and grease and line a 20cm round cake tin.
Mix milk and poppyseeds in a small bowl; set aside.
Place butter, sugar and rind in bowl of electric mixer and mix until combined.
Scrape down sides of bowl, then beat in eggs one at a time.
Add flour, orange juice, and milk poppyseed mixture and stir until just combined.
Scrape into the pan and bake for around 40-50 minutes [if cake browns too quickly cover loosely with foil].
When cake is ready leave in tin.
Meanwhile, make syrup: place all ingredients into small saucepan and stir over low heat until sugar dissolves.
Increase heat and boil for five minutes or until thick.
Using a skewer make a few holes in cake then pour over the syrup.
Serve warm or cold.