Orange and poppyseed bundt cake with candied oranges

Recipe by:

This citrus sponge packs a punch of refreshing flavour, with incorporated poppy seeds for enhanced texture and easy candied orange slices for decoration

Orange and poppyseed bundt cake with candied oranges

SERVES

8

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

140

MINUTES

CUISINE

COURSE

Baking

Method

  1. Whisk the butter and sugar until light and fluffy.

  2. Add the eggs slowly and spoon in the flour and baking powder.

  3. Stir in the marmalade, juice and zest with the poppy seeds.

  4. Bake for about 40 minutes at 180°C.

  5. Put the oranges into a pan and cover with cold water. Bring to the boil, then simmer for five minutes. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for another 30 minutes.

  6. Remove the oranges from the saucepan but retain the water. Add the sugar and allow it to dissolve, then simmer for ten minutes over a gentle heat. Add the oranges back to the pan simmer for 30 minutes then allow them to cool in the syrup.

  7. Remove with a slotted spoon and place into an oven at a very low heat for 45 minutes. Remove then and allow to cool on a wire rack.

  8. I decorate the bundt cake with the candied oranges and pour some of their syrup over the cake just before serving.

Ingredients

  • 250g butter, softened

  • 200g caster sugar

  • 3 eggs, lightly beaten

  • 250g plain flour

  • 1½ tsp baking powder

  • ½ tbsp rough cut marmalade

  • juice of 2 oranges

  • zest of 5 oranges

  • 50g poppy seeds

  • 4 oranges, quartered center part of the flesh removed

  • 400g sugar

Method

  1. Whisk the butter and sugar until light and fluffy.

  2. Add the eggs slowly and spoon in the flour and baking powder.

  3. Stir in the marmalade, juice and zest with the poppy seeds.

  4. Bake for about 40 minutes at 180°C.

  5. Put the oranges into a pan and cover with cold water. Bring to the boil, then simmer for five minutes. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for another 30 minutes.

  6. Remove the oranges from the saucepan but retain the water. Add the sugar and allow it to dissolve, then simmer for ten minutes over a gentle heat. Add the oranges back to the pan simmer for 30 minutes then allow them to cool in the syrup.

  7. Remove with a slotted spoon and place into an oven at a very low heat for 45 minutes. Remove then and allow to cool on a wire rack.

  8. I decorate the bundt cake with the candied oranges and pour some of their syrup over the cake just before serving.