Source: Nigel Slater’s recipes for roast tomatoes with chickpea mash, and orange and poppy seed cake
Orange and Poppy Seed Cake
Servings 8 people
- 225 g butter softened
- 225 g golden caster sugar
- 1 orange zested and grated
- 1 lemon zested and grated
- 110 g plain flour
- 0.5 tsp baking powder
- 115 g ground almonds
- 4 eggs
- 20 g poppy seeds
- 150 g marmalade
- You will need a rectangular cake tin, 22cm x 12cm x 7cm deep, lined on the base and sides with baking parchment. Set the oven at 180C/gas mark 4.
- Cut the butter into small pieces, put it in the bowl of a food mixer together with the sugar and cream for 5 minutes until soft and fluffy. Finely grate the orange and lemon zest and stir in. In a separate bowl, sieve together the flour and baking powder, then stir in the ground almonds.
- Break the eggs into a small bowl, then beat briefly with a fork. Set the food mixer at a moderate speed, then introduce the beaten egg, a little at a time, to the butter and sugar. The mixture may start to curdle, in which case add a spoonful of the flour to bring it together. Continue adding the flour until thoroughly creamed. Mix in the poppy seeds.
- Transfer the mixture to the lined cake tin, smoothing the surface. Bake for 45-50 minutes until a skewer, inserted into the cake, comes out without any raw mixture attached. Remove from the oven and leave the cake to cool for 10 minutes.
- Leaving the cake in its tin, make about 20 holes over the surface with a skewer. Put the marmalade into a small saucepan. Halve the orange and lemon, squeeze the juice into the marmalade, then bring to the boil. Remove immediately from the heat and spoon over the surface, letting it trickle down the holes and into the crumb of the cake. Leave to cool before slicing.