I have had the recipe for this cake in my collection since the late 1980s. I originally wrote it down from a recipe book one of my housemates at the time possessed and only ever made it once in all that time… until about a month ago.
The original recipe called for a massive amount of poppyseeds, which made the cake almost black and the first time I made it – oh about 10 years ago or more – I didn’t enjoy its poppyseed density.
When I was deliberating what cake to make about a month ago I thought it was time to give it another go, so I heavily reduced amount of poppyseeds and, as it’s also a syrup cake, I reduced the amount of sugar because the syrup adds a whole heap of flavour and sweetness.
So after such a long break and with my tweaks, I baked it for my daughter’s baby shower in early March. There were a dozen or so wonderful women here and several children.
“Oh my god!”, came the cry. “This is the best cake I’ve EVER eaten!”
Within 10 minutes it was demolished.
I’d neglected to take step-by-step photos that first time ’round, so I had to make it again, which I did a few days ago. My little helper and chief taster just happened to turn up as I was about to put the mixture into the cake tin …
I now take great pleasure to share this rediscovered, reinvented recipe with you. Enjoy.
Orange Poppyseed Cake
250 grams butter
1&3/4 cups self raising flour
1/2 teaspoon baking powder
3/4 cup white sugar
3 eggs, separated
1 Cup sour cream
1/4 cup poppyseeds
grated rind 1 well scrubbed orange
3/4 cup white sugar
Make the syrup by …
Putting all ingredients into a saucepan pan. Bring to boil and simmer gently 3 – 4 minutes.
Make the cake
Preheat your oven to 170C and prepare a 20cm round or square cake pan by buttering it all over and placing a snug fitting base of baking paper in the bottom.
Cream the butter and sugar until light and fluffy.
Add egg yolks one by one, mixing well after each addition.
When well mixed, add the sour cream and grated orange rind. Turn mixer speed down and mix until evenly mixed through.
Sift flour and baking powder together in a bowl, then fold through the butter mixture.
Beat the egg whites until stiff, then gently fold them through the mixture with the poppyseeds.
Spoon the mixture into a 20cm round or square cake pan, that has been buttered and the base lined with baking paper (parchment).
Bake your cake for 45 minutes-1 Hour, checking after 30 minutes to make sure it’s not burning on top. Remove from the oven and stand for 10 minutes before turning out.
Place the cake right side up onto a large serving plate and straight away pour all your syrup all over it. I poured through a sieve this time.
Serve either warm or at room temperature with freshly whipped or double cream. You can also dust with icing sugar for presentation too. I didn’t do that for this cake.