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Australian Orange and Poppy Seed Cake Recipe as baked by Lindy Smith

24th July 2015 by Lindy Smith

I fell in love with this delicious orange and poppy seed cake on a teaching trip to Australia a few years ago, the tangy flavour and interesting texture of the poppy seeds and orange peel have me hooked! It seemed that everywhere I travelled in Australia, everywhere I looked, a version of this delightful cake was always on offer. It was so simply scrumptious I could never resist.

An Australian classic cake recipe

I was absolutely delighted, on leaving, to be given the recipe – what a fabulous present. Once back in the UK I set to work experimenting, I altered the recipe a little but not much. I have been so pleased with this versatile and delicious cake that you’ll now find the recipe in my quite a few of my books: ‘bake me I’m yours….cupcake celebration’ my best-selling ‘Contemporary cake decorating bible’ and my award-winning ‘Mini cakes Academy ‘.

An Australian favourite - orange and poppy seed cake , delicious!
An Australian favourite – orange and poppy seed cake, delicious!

The cake is firm enough to be covered in sugarpaste but light enough for cupcakes. It also keeps extremely well so is ideal as a base for highly decorated cakes.

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Orange and poppy seed cake recipe

Makes: 15-20 cupcakes, depending on the case size, a 15cm (6in) x 7.5cm (3in) round cake or 16 x 5cm (2in) mini round cakes

You will need:

185g (6oz) unsalted butter
160g (5oz) caster sugar
100g (3 ½ oz) marmalade
1/4tsp almond extract
Zest of two oranges
80ml (3fl oz) orange juice
185g (6oz) self-raising flour
60g (2oz) ground almonds
40g (1 ½ oz) poppy seeds
50 g (2oz) mixed peel
3 large eggs, lightly beaten

  1. Preheat oven to 170° C/150° C fan (325°F) Gas 3
  2. Grease and line the cake tin(s) with baking parchment or fill muffin trays with paper cupcake cases.
  3. Place butter, sugar, marmalade, almond essence, orange zest and juice in a pan and stir over low heat until the mixture is melted. Allow the mixture to cool.
  4. Sift flour, almonds and poppy seeds into a bowl, add the mixed peel then make a well in the centre.
  5. Gradually pour the cooled liquid into the well and mix until smooth
  6. Add eggs and mix until combined.
  7. Pour or pipe the mixture into the lined tin(s) or cupcake cases. They should be about three-quarters full.
  8. Bake: cupcakes 20 minutes, mini cakes 30 minutes, large cake 1 1/2 hours or until a fine skewer inserted comes out clean.
  9. Cool cupcakes for 5 minutes before removing to a wire rack to cool completely. Leave cakes to cool completely in their tins.

Brush with an orange liquor, such as Cointreau, before icing

Best eaten within two weeks

Orange and poppy seed cake variations

If you are not very fond of poppy seeds, this recipe works really well as an orange and almond cake – in fact, this is how my daughter prefers it!

Do let me know how you get on and what you think of this recipe.

Happy baking and decorating

Lindy Smith

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A scrumptious Australian orange and poppy seed cake recipe. Firm enough to be covered in sugarpaste but light enough for cupcakes. It also keeps extremely well.
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Filed Under: Recipes to Bake Tagged With: cake recipe, cakes to cover in sugarpaste, orange and poppy seed

About Lindy Smith

Award winning, best-selling author and sugarcraft artist, who loves to design beautiful colourful cakes, inspire, teach and supply you with gorgeous products.

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Comments

  1. hep275 says

    1st September 2015 at 7:02 am

    Love this recipe, but when I upscaled it to make an 8″ cake (double mixture?) the mixture brimmed the tin so I made it in a 9″ springform tin instead and ended up with a still delicious cake but one that when trimmed level was only about 1.5″ deep – what am I doing wrong? It hadn’t risen to a volcano like peak so I dont think it was the oven temperature! Just wanted to add I find your website VERY useful.

  2. Lindy Smith says

    1st September 2015 at 2:37 pm

    So pleased you love this recipe too. Regards baking an 8in cake, yes you should be approximately doubling the given recipe. I am wondering if your tin is deep enough or your lining paper high enough! If I have extra mixture I usually bake a few cupcakes rather than put all the batter into the tin.
    Hope this helps
    Happy Baking
    Lindy

  3. Sharyn says

    3rd September 2015 at 12:47 pm

    Hi Lindy,
    I make wedding cakes in the heart of Natal Midlands in South Africa. I live about 45mins drive from the nearest town of which is tiny. Hence i depend deeply on websites and blogs.
    Congratulations on becoming top 12 of cake blogs in Uk…..and I am so excited about your “Simply Modern Wedding Cakes”.
    Could you let me know what you do for hens parties…..what do you prepare for them and what do they do?
    Also do you hold it at your place.
    Keep up the great work…
    regards.
    Sharyn

  4. Lindy Smith says

    10th September 2015 at 4:27 pm

    Hi Sharyn
    Thanks for your comment, I am going to write a separate blog post about my hen parties so watch out for that one – they are so much fun to do 🙂
    Best wishes
    Lindy

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About Lindy Smith

Award winning, best-selling author and sugarcraft artist, who loves to design beautiful colourful cakes, inspire, teach and supply you with her own range of quality cake decorating products. Read More…

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