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Joined: Mon Aug 07, 2006 12:30 pm
Posts: 1886
Location: The Harper Hall, Fort Hold, the Northern Continent, Pern
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Orange and Poppy Seed Cake
submitted by: Infelice
1 1/2 cups (6oz) Self Raising Flour
1/3 cup (2oz) ground almonds
3 tabs poppy seeds
185 g (6oz) butter
2/3 cup (5 1/4 oz) castor sugar
1/4 cup (2 2/3 oz) orange or apricot jam
2-3 teaspoons finely grated orange rind
1/3 cup (2 3/4 fl oz) orange juice
3 eggs
Icing
100 g (3 1/3oz) butter
100 g (3 1/3oz) cream cheese
1 cup (4oz) icing sugar, sifted
1-2 teaspoons fresh lemon juice or vanilla essence
1. Preheat oven to 180 deg C (350 deg F). Brush a deep 20 cm (8") round cake tin with melted butter or oil. Line the base and side of tim with baking paper. Sift the flour into a large bowl, add almonds and poppy seeds. Make a well in the centre.
2. Place butter, sugar, jam, rind, juice in a pot and stir over low heat till butter has melted and mixture is smooth. Gradually add the butter mixture to the dry ingredients, stirring with a whisk until smooth. Add the eggs and whisk until well combined.
3. Pour the mixture into the cake tin and bake for 50-60 mins, test with a skewer to be sure. Set aside for approx 15 mins before turning onto wire rack to cool.
4. To Make Icing
Beat butter and cream cheese with electric beaters until smooth. Add icing sugar and juice or essence gradually and beat until thick or creamy. Spread icing over cooled cake and decorate with strips of orange rind if desired.
*NB I dont know what Icing Sugar is called in the US, but its the white powdery sweet stuff that you make icing from.....hence the name.
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