Orange Poppy Seed Cake with Cranberries and Caramel

This cake is simple to make, the caramelised oranges and icing make it a rather consuming procedure, but the result is simply fantastic, making for a pretty centrepiece for an afternoon tea or brunch. The cranberries and poppy seeds are a wonderful combination with the zesty orange, both adding interesting texture and taste.



Ingredients: 2½ cups plain flour, 1 tblsp baking powder, 4 eggs, ½ cup of milk or a little bit more, 1 orange (zest and juice - about ½ cup), 1 cup golden caster sugar, ¾ cup / 150g melted butter, ½ cup dried cranberries, 4 tblsp poppy seeds

Method: Melt butter with sugar, milk and leave aside for a while to cool down. In a bowl mix flour and baking powder, add cooled down butter and gradually add eggs, orange zest, poppy seeds and orange juice, mixing with whisk all the time.

At the end fold in the cranberries.Pour mixture into buttered tins and bake in the oven preheated to 160°C (320°F) for about 45-55 minutes.

Ready cake should have cracks on the top, should be moist but not sticky inside, use skewer to check. Remove cakes from the tin and let them cool down.

For the Caramelised Oranges
125 g caster sugar
2 oranges, sliced

To make the caramelised oranges, put the caster sugar in a frying pan in an even layer and heat until it starts to melt and turn a golden colour. Tip the pan from side to side to keep the caramel as even as you can. Once it reaches a dark gold, carefully add half the orange juice from the cake oranges (it will splutter so stand back). Keep on the heat, stirring so that any lumps melt back into the caramel. Add the orange slices and heat gently for about 5 minutes until they soften a little. Lift out and drain, keep the caramel and orange slices for later.
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For the Icing
100g caster sugar

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While the cake is baking, make the icing. Add the sugar to the remaining orange juice and stir. Add to the caramel but don't try to dissolve the sugar. Pour over the hot cake while it is in the tin. Lay the rest of the orange slices down the centre and leave to cool. Remove from the tin when cold.
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Looking for more citrus infused cakes?

Try my Lemon Semolina Cake

or my Gluten free Orange and Almond Cake