Skip to content

Bitter Orange and Poppy Seed Cake

Somehow feeling just so ‘right’ to have on hand at this time of year, whether it’s being offered for breakfast or alongside a good strong cup of tea later in the day, the lovely combination of colors, flavors, and textures makes this cake a real treat! The recipe calls for using a classic English (read: bitter) marmalade, such as Seville orange marmalade, but we just had to use our newly-made batch of Meyer Lemon and Blood Orange Marmalade to stir into and top our loaf this time around. Of course, one might also use a lemon and Lemon Marmalade instead of an orange and orange marmalade — the choice, dear reader, is all yours!

Bitter Orange and Poppy Seed Cake

3 tbs. good-quality marmalade
5 oz. plain yogurt (okay to use low-fat)
3 eggs
7 oz. golden caster sugar (1 ¼ cup)
7 oz. self-rising flour (1 ½ cups plus 2 tbs.)
½ tsp. baking powder
12 tbs. butter, softened
zest 1 orange
2 tsp. poppy seeds

For the sticky topping

Juice ½ orange
5 tbs. marmalade

Heat the oven to 325°F. Grease a loaf tin, then line the base with a rectangle of parchment.

Put the marmalade into a small pan and heat gently until melted. (Or, put in a microwave-safe bowl and heat for 30 seconds on High). Remove from heat and beat in the yogurt, then let cool for a few minutes.

Put the remaining cake ingredients into a large bowl and beat with a mixer until smooth. Quickly beat in the yogurt and marmalade mixture, then pour into the prepared tin.

Bake for 60 to 70 minutes until golden and well-risen, and a skewer inserted into the middle comes out clean. Check the cake after 45 minutes: if it has taken on a lot of color, loosely cover with foil. Meanwhile, heat the orange juice and marmalade in a small pan over a gentle heat until the marmalade melts. Set aside to cool, stirring now and again, until you have a thick, but still runny glaze. When the cake is ready, cool in the tin for 10 minutes, then turn onto a rack. Spoon the topping over the cake while it’s still warm. Wrap to keep once cooled completely – we find the flavor improves over time.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: