Orange Poppyseed Cake
- 50g unsalted butter, melted
- 1 tbsp finely grated Bindoon Fresh orange rind
- 1 cup caster sugar
- 2 eggs
- 1 cup self raising flour
- 2 tbsp poppyseeds
- 1/3 cup milk
- Icing sugar or buttercream
Method
- Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper.
- Place butter, orange rind, sugar, eggs, flour, poppyseeds and milk in a large bowl. Stir to combine.
- Spoon mixture into prepared pan. Smooth top. Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during cooking). Remove from oven. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool.
Dust with icing sugar. Garnish with Bindoon Dried Fruits. Serve.
