Orange Poppyseed Cake

By Kim Coverdale

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Delicious, light and crumbly, this orange poppyseed cake is a breeze to make.

All you have to do is throw all your ingredients of Orange Poppyseed Cake

  1. 50g unsalted butter, melted
  2. 1 tablespoon finely grated orange rind
  3. 1 cup caster sugar
  4. 2 eggs
  5. 1 cup self-raising flour
  6. 2 tablespoons poppyseeds
  7. 1/3 cup reduced-fat milk
  8. icing sugar mixture, to serve

The instruction how to make Orange Poppyseed Cake

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper.
  2. Place butter, orange rind, sugar, eggs, flour, poppyseeds and milk in a large bowl. Stir to combine.
  3. Spoon mixture into prepared pan. Smooth top. Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during cooking). Remove from oven. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool.
  4. Dust with icing sugar. Serve.

Nutritions of Orange Poppyseed Cake

fatContent: 245.214 calories
saturatedFatContent: 8.1 grams fat
carbohydrateContent: 4.1 grams saturated fat
sugarContent: 39.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 4.3 grams protein
sodiumContent: 63 milligrams cholesterol

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