Wednesday, 1 September 2010

A real orange flavoured cake

In addition to trying out some new runner bean recipes, I have been busy baking too. I’ve been teasing D for the last month or so about making a Summery Orange and poppy seed cake. The delay was twofold, firstly I could not locate poppy seeds in any of the health stores. This one informed me that they no longer stock poppy seeds, but couldn’t give me the reason why. I couldn’t even find any at the supermarkets, then we went on holiday.

Eventually I found some and got round to making it and we were not disappointed, it was certainly worth the wait.
I don’t often make cakes using my food processor, but this time as the recipe suggested it, I decided to bring it out of the cupboard. It certainly made it easy, none of that softening the butter and blending it with the sugar, but it wasn’t all perfect. When the time came to stir in the poppy seeds manually, I did not do a very good job as some had congregated in certain places, it didn’t spoil the look or taste of the cake, but I noticed them.
The soft orange citrus twang was refreshing and the crunch of poppy-seeds popping in the mouth was rather nice too, except for the bits that got stuck between the teeth.
And here’s another light orange flavoured sponge, topped with rhubarb and a crunchy crumble topping. I made this Rhubarb and orange crumble cake a couple of months ago and had not gotten round to post it. I thought I better do it now as the rhubarb season is nearly pretty much over. If you do decide to give this cake a go, please do not omit the orange rind. The orange is essential here, as it really does add another dimension to this cake.
Orange and poppy seed cake
Makes about 12 slice
Ingredients
225g butter or vegetable margarine
175g caster sugar
3 eggs
350g self raising flour
1 teaspoon baking powder
A pinch of slat
Finely grated rind and juice of 2 large oranges
50g poppy seeds
Method
Grease and line a 2 ½ pint loaf tin or a 7 or 8 inch round tin. Put all the ingredients except for the poppy seeds in a food processor and process until smooth and mixed well. Fold the poppy seeds in thoroughly. Spoon the mixture into prepared tin. Bake at gas mark 4 for 50 minutes to an hour or until well risen and firm to the touch. Turn out and cool on a wire rack.
The author suggests that the finish loaf could be decorated with a little glace icing made by blending sifted icing sugar with enough orange juice to give a smooth coating consistency, but I preferred it just the way it was.
and
Rhubarb and orange crumble cake
Serves 8
Ingredients
175g butter
125g caster sugar
125 self-raising flour
2 eggs, beaten
Finely grated rind of 1 unwaxed orange
400g rhubarb, chopped
125g plain flour
30ml granulated sugar
½ teaspoon ground cinnamon
Method
Grease a 8 inch spring-release cake tin and line the base with greaseproof paper. To make the cake, beat 125g of the butter, the caster sugar, self-raising flour, eggs and orange rind together until smooth and well mixed. Spoon into the tin.
Spoon the rhubarb evenly over the cake mixture. To make the crumble mixture, rub the remaining butter into the plain flour, then stir in the granulated sugar and the cinnamon. Sprinkle the mixture over the rhubarb. Bake in the oven at gas mark 6 for 45 minutes to an hour or until firm to the touch and golden brown. Serve warm. Both recipes are slightly adapted from Janet Smith’s Good Housekeeping Complete book of Vegetarian Cookery

19 comments:

  1. I would love to try both the cakes :-) Delicious!

    ReplyDelete
  2. That orange and poppy seed cake looks killer! Thanks for the recipe :)

    ReplyDelete
  3. Ill bet the poppyseed and oragne were a wonderful combo!!!

    ReplyDelete
  4. Looks fantastic!!
    And that little guy on the top of the cake is adorable!!

    ReplyDelete
  5. oh mai miss mangocheeks! they both look delicious!!

    ReplyDelete
  6. Yummy cake!!! I will have to test this out soon!

    ReplyDelete
  7. Thank you so much Rachana.


    Thanks sooz.
    :)


    Thank you Morgan of LittleHouseofVeggies.


    Thank you so much Adventures in Domestic Cooking!
    I thought the little piece would horrify some readers, not the prettiest really, but does make the cake look more charming I think.

    Thank you so much Carla.


    Thank you so much Lisa.

    ReplyDelete
  8. Yes, they both look great... probably I would go for the orange cake, more my kind of cake, to have with a cup of tea :-)

    Cute topping!

    ciao
    A.

    ReplyDelete
  9. Oh my they look utterly perfect! I love making cakes, or sweets for that matter, the only thing stopping me is that then I just 'have' to eat them.

    Rose

    ReplyDelete
  10. very good cake.it's look very spectacular.good recipe

    ReplyDelete
  11. Thank you Alessandra,
    Good choice, i think I prefer it to.


    Thank you so much Rose.
    I know, the drawback of making cake is that you have to eat it, I just wish I had more people around me sometimes so that I can share.


    Thank you so much Lucy.

    ReplyDelete
  12. This cake looks absolutely great!
    Can't wait to cook it! And I will; as soon as the temperature cool down.

    ReplyDelete
  13. Thank you for your lovely comment spécialiste de l'éphémère.

    ReplyDelete
  14. ^_^ che deliziosa torta, non posso non provarla! Grazie della visita è un piacere essere qui
    Sonia

    ReplyDelete
  15. Thank you so, so much Sonia.
    Its a pleasure having your over.

    ReplyDelete
  16. I love orange in cakes and baked goodies. Both of these recipes sound delicious, Mango, and I noticed I have some rhubarb making a second coming in the garden, so that crumble recipe will be given a try.

    ReplyDelete
  17. Thank you Barbara.
    I so hope you enjoy the orange rhubarb crumble. You are so lucky to have some more on its way.

    ReplyDelete

If you’ve tried one of my recipes, Please let me know by leaving a comment below or tagging me social media with @SeasonalShaheen.

Thank You