Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Orange and Poppy Seed Cake

Cooking time: 
1-2 hours
makes 1 x 8" cake
Preparation time: 
15-30 minutes


  • 250g Stork tub
  • 250g Billington’s golden caster sugar
  • 5 eggs, large
  • 120g Plain White Flour
  • 120g White Self-raising Flour
  • 50ml Just Milk
  • Zest of 1 orange
  • Juice of ½ orange
  • 1 tbsp poppy seeds

To decorate

  • 100g Billington’s Golden icing sugar, sifted
  • 2 tsp orange juice
  • Orange & Lemon Slices

Scales, Oven thermometer, Kenwood kMix stand mixer, measuring spoons, baking paper, palette knife, Pyrex 8” springform tin, sieve, sharp knife, juicer, zester, small mixing bowl, silicone spatula

  • Oven Temp: 140c (fan)/160c/Gas Mark 3.
  • Fit the creaming beater attachment to the Kenwood kMix stand mixer.
  • Grease and line a Pyrex 8” springform cake tin.
  • Cream together the Stork and caster sugar on a medium speed until light and fluffy.
  • Add the orange zest and beat until evenly dispersed.
  • With the kMix stand mixer still running add the eggs one by one following each with a spoonful of the flour.  Mix until evenly combined.
  • Sift in the remaining flour and mix using the fold setting. 
  • Finally add the milk, orange juice and poppy seeds and fold through until the cake mixture is an even consistency.
  • Fill the prepared tin with cake mixture and roughly level the top using the back of a spoon.
  • Bake in the oven for between 1 hour 20 minutes and 1 hour 30 mins until well risen and golden.
  • Transfer to a wire rack and allow to cool completely.
  • Mix together the icing sugar to a smooth glaze with the orange juice.  Pour over the top of the cooled cake and decorate with orange and lemon slices.
  • Serve.