Orange poppy seed syrup cake

I was flicking through my old hand written recipe book the other day and found this beautiful cake recipe that I made lots when I had more mouths to feed (a family favourite), I was inspired to make it (I wanted to use blood oranges but none were available) and I am very pleased I did. It is lovely and light for a butter cake and not too sweet (despite the syrup). It’s the long weekend holiday so we may get some visitors – let them eat cake!

Orange poppy seed syrup cake
Recipe type: Cake
Cuisine: Australian
Prep time:
Cook time:
Total time:
Serves: 10
A very pretty delicate cake flavoured with orange
  • 200gm chopped soft butter
  • 1 cup castor sugar
  • 3 eggs
  • 2½ cups self raising flour sifted
  • ⅓ cup poppy seeds
  • ½ cup orange juice
  • ¼ cup milk
  • grated rind 2 oranges
  • To make the syrup
  • ½ cup castor sugar
  • ½ cup orange juice
  • ¼ cup water
  • ¼ cup Grande Marnier (optional but nice)
  1. Preheat oven to 160* C & prepare a 22cm tin
  2. Cream together the butter and sugar until light and fluffy
  3. Add the rind and eggs one at a time
  4. Beat well after each addition
  5. Fold the flour into the batter alternatively with the poppy seeds, milk and juice
  6. Place in tin and bake for 50 - 55 min or until cooked
  7. To make the syrup
  8. Place all ingredients into a small saucepan & stir over low heat until the sugar is dissolved
  9. Simmer for 5 min
  10. Pour hot syrup over hot cake just out of the oven
  11. Cool in tin

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