Orange Poppy Seed Cake
I’m taking a lot of inspiration (that means “I’m trying a lot of recipes”…) from a book bought in the USA last summer: Baking - A common sense guide, Bay Books. It’s funny because it shows pictures of how the cake should looks like, how it looks like if over or under baked. So you don’t see only perfect and beautiful treats, but also ugly, pale or burnt things.
Nonetheless, in this case I preferred not to try the over or under baked version!!
185g self raising flour
35g ground almonds
40g poppy seeds
145 white sugar
80g apricot jam
2-3 teaspoons finely grated orage zest
80ml orange juice
Sift the flour in a bowl and add the ground almonds and the poppy seeds. Put in a sauce pan the butter, sugar, jam orange zest and juice on a low heat until the mixture becomes smooth. Let the butter mixture cool a little bit and the add it to flour, mixing well with a spatula, and then add the eggs one at a time. Line a baking sheet in a baking pan, pour the mixture in the pan and bake in preheated oven at 180°C for one hour.