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1 Orange Poppyseed Syrup Cake

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Orange Poppyseed Syrup Cake

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Ingredients

12 slice(s)

Cake

  • 50 grams Poppyseeds, Or 1/3 cup
  • 60 grams Milk, Or 1/4 cup
  • 185 grams Butter, Softened
  • 1 tablespoon Orange rind, finely grated
  • 150 grams raw sugar
  • 3 eggs
  • 225 grams self rasing flour
  • 75 grams plain flour
  • 60 grams almonds or almond meal
  • 125 grams orange juice

Orange Syrup

  • 220 grams raw sugar milled, Or caster sugar
  • 160 grams orange juice
  • 80 grams water
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Recipe's preparation

  1. Preheat oven to moderate (180deg non fan, 170 fan forced)

    Grease 22cm round cake pan, line base and sides with bake paper

    Combine Poppyseeds and milk and stand for 20mins

    2. Cake

  2. Mill almonds if you need to (SP 7 10secs). Set aside. Rinse and dry bowl.

  3. Mill sugar (SP 9 2secs). Add butter, mix SP 4 20secs

  4. Add butterfly. Scrape down mixture. Add orange rind, mix SP 4 40 secs

  5. Scrape down. Add eggs, through the lid, while mixing on SP 4, for 30 secs

  6. Add flours, almond meal, juice and poppyseed mixture. Mix SP 4 20secs

  7. Put mixture into prepared pan. Bake for 1 hour and 10 mins. If your oven is quicker, check after an hour with a cake tester.

  8. Once cooked, stand cake in pan for 5 mins. Then turn cake onto wire rack over a tray; turn top side up, pour hot syrup over hot cake. Return any syrup that drips onto tray back into jug; pour over cake. Let stand on rack for 5 mins before putting onto a cake plate.

    9. Orange Syrup

  9. Add ingredients to clean TM bowl. Mix SP 3 3secs. Cook syrup for 6 mins at 100deg on SP 1, with MC off. Stand for a minute or so before pouring over cake.

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Tip

If you don't like citrus flavouring, substitute 1 tsp almond essence for the orange rind, and milk for the juice in the cake, and water for the juice in the orange syrup.

 

Lemon or mandarin flavours also can be substituted for the orange.

 

Cake with syrup can be kept in an airtight container for up to 2 days.

Cake without syrup can be frozen for up to 3 months.

 

This cake recipe has been converted for the Thermomix from the Women's Weekly (cooking class) Cakes cookbook.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • first time i made this was

    Submitted by Hayley25 on 17. October 2016 - 12:22.

    first time i made this was for a friends birthday. TOTAL HIT! thankyou great recipe to follow

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  • I used this recipe for the

    Submitted by MummyMel on 3. July 2016 - 14:07.

    I used this recipe for the Orange syrup and combined it with a Moist Orange cake I made from another recipe: http://www.recipecommunity.com.au/baking-sweet-recipes/moist-orange-cake/108386

    This Orange syrup was amazing and accompanied the Orange cake I made perfectly.

    Thank you for such a delicious syrup recipe tmrc_emoticons.) 

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  • Ridiculously moist and

    Submitted by Peta Miller on 7. March 2016 - 10:09.

    Ridiculously moist and awesome served warm with a little pouring cream

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