Sunday, August 4, 2013

My orange + poppy seed cake

Big things were happening this weekend in my house, the hubby was coming home from Canada for good + all I can say is there is two little girlies who were bursting with excitement. It was as mad as Christmas Eve last night. We were like the Walton's in my bed I was hanging out the side while the mini num nums were like star fish HA...

it's a given that we'll be having visitors + that also we'll be calling round to family + friends, so any excuse for mento come up with a cake recipe for the blog. And I know iv mentioned the love affair my grand dad had with all things sweet before but a real favorite for him when he and my Nanos would come stay with us down in the sticks was an orange cake I can still smell the fragrant cake that filled the kitchen. 

So I'm using this occasion to finally give an orange cake with a twist of course a go..

For this recipe you will need:
2 cups of butter
2 cups of sugar
4 eggs
1/2 cup of orange zest
Zest of 1 1/2 oranges
3/4 cup of buttermilk 
3 cups of plain flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda 
1/2 teaspoon of salt
1/4 cup of poppy seeds
This recipe will make two 2lb loaf cakes

Firstly cream your butter + sugar until pale in colour, next add in your 4 eggs one at a time what I actually like to do is beat the eggs together in a separate bowl + add that to the mixture I find its less likely for the eggs to split.

Once their all combined add the juice + zest of your oranges well. In a separate bowl sift together all your dry ingredients + by hand fold it in to your wet mixture along with the buttermilk .

Lastly sprinkle in the gorgeous blue, grey + black dots that are your poppy seeds into your batter and evenly combine.
Pour your cake batter into two loaf tins which you must grease and flour before hand so the yummy cakes don't stick.

Bake for 45 minutes @ 160'
Once out of the oven I trickled a simple syrup over the cakes
made from 1/2 cup of orange juice with 1/2 cup of sugar. The when the cakes were completely cooled I drizzled the cakes with an orange glaze made from 2 cups of icing sugar + just enough orange juice that it makes an oozy consistency...

Rebecca x

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