Orange and poppy seed syrup cake

This light and fluffy orange poppy seed cake with a delightfully sweet orange syrup will satisfy your sweet tooth and have you coming back for more!

  • 30 mins preparation
  • 1 hr cooking
  • Serves 16
  • Print


Orange and poppy seed syrup cake
  • 1/3 cup (50g) poppy seeds
  • 1/4 cup (60ml) milk
  • 185 gram butter, softened
  • 1 tablespoon finely grated orange rind
  • 1 cup (220g) caster (superfine) sugar
  • 3 eggs
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1/2 cup (60g) ground almonds
  • 1/2 cup (125ml) orange juice
Orange syrup
  • 1 cup (220g) caster (superfine) sugar
  • 2/3 cup (160ml) orange juice
  • 1/3 cup (80ml) water


Orange and poppy seed syrup cake
  • 1
    Combine seeds and milk in a small bowl; stand for 20 minutes.
  • 2
    Preheat oven to 180°C. Grease a deep 22cm round cake pan; line base and side with baking paper.
  • 3
    Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy; beat in eggs, one at a time. Transfer mixture to a large bowl; using a wooden spoon, stir in sifted flours, ground almonds, juice and poppy-seed mixture. Spread mixture into pan; bake about 1 hour.
  • 4
    Meanwhile, make orange syrup: using a wooden spoon, stir ingredients in a small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil; reduce heat, simmer, uncovered, without stirring, for 2 minutes.
  • 5
    Leave cake in pan for 5 minutes before turning, top-side up, onto a wire rack set over a tray. Pour hot syrup over hot cake; serve warm.


Lemon or mandarin flavours also blend with the taste of poppy seeds; substitute, in equal amounts, for the orange rind and juice given in the recipe. Store the cake, coated with syrup, in an airtight container for up to 2 days. The cake, without syrup, can be stored in an airtight container for up to 2 days, and can also be frozen for up to 3 months.

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