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Orange and Poppy Seed Loaf
By Bettys (York)

1lb loaf tin

50ml sunflower oil
150g caster sugar
2 eggs (medium), beaten
Zest of 1 orange
Juice of 1 orange (50ml approx)
200g plain flour
2 tsp baking powder
½ tsp salt
3 tbsp poppy seeds

For the syrup:
peel of ½ orange
peel of ½ lemon
100ml mix of orange and lemon juice
50g caster sugar

  1. Preheat the oven to 175ºC (fan assisted). Grease and line a 1lb loaf tin with baking parchment paper.
  2. Mix together the sunflower oil, sugar, eggs, orange zest and orange juice in a bowl until thoroughly combined.
  3. Sift the flour, baking powder and salt into the egg mix then stir through the poppy seeds.
  4. Turn the mixture into the prepared loaf tin.  Bake for 45-50 minutes until a golden brown and firm to the touch.  To test if the loaf is baked, insert a skewer into the centre of the cake and it should come out clean.
  5. To make the syrup:  Slice the orange and lemon peel into fine julienne. Place in a pan with the orange juice, lemon juice and sugar. Boil together rapidly until it is reduced by half and is syrupy.  Store to one side, but keep warm.
  6. Cool the loaf in the tin for 5 minutes before turning out onto a wire rack.   Pour the warm syrup over the cake and allow to cool completely before serving.  Slice using a serrated knife.
Betty's Orange-and-Poppy-Seed-Loaf recipe

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