Orange Poppyseed Cake
Orange Blossom Water
I used coconut milk
Fresh orange juice
Candied orange/ Orange zest
Preheat your oven to 180C. Grease 5-6 mini loaf pans or one 8" cake tin.
Sift together the flour, salt and baking powder. Gently stir in the poppyseeds.
In a large bowl, beat eggs and sugar very well until almost triple in volume.
Slowly drizzle oil into the egg mixture. Whisk in the orange blossom water and vanilla extract.
Now add the flour to the egg mixture in thirds, alternating with the milk. Add another tablespoon or so of the milk if your mixture is too thick. It should be a soft dropping consistency.
Divide the batter equally amongst the mini loaf pans. Bake for 25-30 minutes or until a wooden skewer inserted in the center comes out clean.
Turn out the cakes on a cooling rack. Once completely cooled, spoon the glaze over each one, top with chopped candied oranges or orange zest. Enjoy!
Combine the orange juice and icing sugar well. It should have a thick pouring consistency.
Orange Poppyseed Cake -
-April 1, 2017