This poppy seed cake recipe never fails! I’ve made it a couple of times before, especially when I got some friends coming over for a cozy coffee break in the afternoon.
Yes, that’s right.
I’m having a couple of friends over for coffee this afternoon. So that made me think about making a little treat to go with our cuppa. But here’s the catch.
I’m not much of a baker. And so because of that I don’t have a lot of baking ingredients and stuff in my kitchen cupboards. However I mustered up the courage to go check and see whether I would be able to come up with an edible idea anyway.
And I did!
Flour and baking powder, that I seem to have. Sugar and butter as well. A couple of eggs that we usually turn into breakfasts. OK is that it then? Well I can always bake a classic pound cake if I don’t find anything more creative to do with my ingredients.
Hang on a minute. I still have poppy seeds. And half a small bottle of orange blossom water in the back of my cupboard.
Let’s get baking then!
Poppy Seed Cake Recipe with Orange Blossom
No orange blossom water in your pantry?
Then you can also add a couple of spoonfuls of grated orange zest instead of it. The flavor of the cake will be a little different but you will still get that zesty and fragrant orange flavor.
I made sure to pop the cake into the oven an hour before my friends came over. Once I put our steaming coffee mugs on the table, I sprinkled the warm poppy seed cake with a little icing sugar and sliced it up.
Do you love cakes with poppy seeds?
Then also check out my apple and cardamom cake!
- 1 ½ oz poppy seeds (45 g)
- 5,5 oz plain flour (155 g)
- 1 tsp baking powder
- 5,5 oz unsalted butter (155 g)
- 6 oz caster sugar (170 g)
- 2 tbsp orange blossom water or orange zest
- 3 large eggs
- Transfer the butter to a small saucepan and add the poppy seeds. Place the pan over medium-low heat and let the butter melt gently. Once melted, take it off the heat and let it cool until lukewarm.
In the meantime pour the plain flour, caster sugar, baking powder and a little pinch of salt in a large mixing bowl. Add the 3 eggs.
Stir the ingredients well into a smooth batter. Add the orange blossom water (this is optional). Pour in the lukewarm melted butter and poppy seed mixture.
- Whisk the ingredients well until you get a smooth cake batter and pour it in a buttered cake tin.
- Bake the cake in a preheated oven at 356°F (180°C) for 40 minutes. Remove the cake from the hot oven and let it cool a little in its tin. Cut the cake up into squares, sprinkle with some icing sugar if you like and serve lukewarm.