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Orange and poppy seed bundt cake

Orange and poppy seed bundt cake

Print Recipe
If you love oranges and if you love poppy seed, than this delicious bundt cake is for you.
Course Cake and cookies
Keyword poppy seed, sugar
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 people
Calories 434
Author Simone

Equipment

  • Bundt pan

Ingredients

  • 120 g poppy seed
  • 250 ml milk
  • 225 g butter soft at roomtemperature, plus a little extra for greasing the tin
  • 220 g sugar
  • 3 eggs
  • 300 g flour
  • 2 tsp baking powder
  • 1 vanilla bean seeds scraped
  • 1 tbsp orange zest
  • 4 tbsp orange juice

orange glaze

  • 125 ml golden syrup
  • 1 orange make very thin strips of the zest and juice the rest of the orange
Metric - Us customary

Instructions

  • Preheat the oven to 180˚C/350˚F (Conventional oven). Grease a bundt cake tin with a diameter of 20 cm and lightly dust with flour.
  • Heat the poppy seed with the milk in a saucepan until almost boiling and then take the pan of the heat. Leave to cool while you work on your cake batter.
  • Whisk the butter and the sugar together on medium speed until you have a thick and pale mixture. Add the eggs one by one while you keep whisking.
  • Put the flour and baking powder together through a sieve and ad a pinch of salt. Spoon a third of the flour mixture through the buttermix. Spoon half the poppy seed mix through the batter, then a third of the flour mixture again, the rest of the poppy seed mixture and then ending with the last third of the flour mixture. You should be left with a smooth but airy texture of the batter.
  • Mix in the vanilla, orangezest and the orange juice.
  • Pour the batter into the cake tin and put the cake one level below the middle in the oven. Bake for about 55-65 minutes or until a wooden skewer comes out clean.
  • Leave to cool in the tin for about 5-10 minutes and then carefully turn out onto a cake rack where you should let it cool for another 3 hrs.
  • Make the glaze by heating the orange juice with the syrup and the zest strips. Leave to simmer for a little bit and glaze the cake with it once it is cooled

Notes

  • Instead of golden syrup you can use honey or maple sryup
  • The bundt cake will keep in an airtight container for 3-4 days. Don't keep in the fridge as that will dry out the cake.

Nutrition

Calories: 434kcal | Carbohydrates: 55g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 218mg | Potassium: 183mg | Fiber: 3g | Sugar: 33g | Vitamin A: 601IU | Vitamin C: 9mg | Calcium: 230mg | Iron: 2mg