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Orange and poppy seed cake

Name: Orange and poppy seed cake
Prep time: 20 min
Cook time: 2 h 50 min
Total time: 3 h 10 min
Yield: Serves 8-10
Ingredients: For the orange slices; 2 unwaxed oranges; 200g caster sugar; For the cake; 2 unwaxed oranges; Olive oil or butter to grease; 200g caster sugar; 130g plain flour, plus extra to dust; 130g ground almonds; 50g poppy seeds; 1 tsp baking powder; 4 medium free-range eggs, lightly beaten; 1 tbsp grand marnier or cointreau (optional); You’ll also need; 23cm springform cake tin

By: Debora Robertson

Published: 23 Dec 22
Updated: 25 Mar 24

“I’ve made Claudia Roden’s boiled orange and almond cake more times than I can count. Sometimes, I use the original as a starting point for my own versions, such as this one here. It’s beautiful as it is, but if you really want to gild the lily, you can melt a little dark chocolate and trickle it over the top when the cake is cold. And if you don’t fancy making the crystalised orange slices, just use the trickled chocolate on its own to decorate the cake.” Debora Robertson

Next time: try Debora’s lemon madeleines.

Easy
January 2023

Test kitchen approved

Serves 8-10
Hands-on time 20 min. Oven time 50 min. Simmering time 2 hours

Next time: try Debora’s lemon madeleines.

Nutrition: per serving

Calories: 414kcals
Fat: 12.1g (1.6g saturated)
Protein: 9.2g
Carbohydrates: 65.6g (55.2g sugars)
Fibre: 1.2g
Salt: 0.2g

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Ingredients

For the orange slices

2 unwaxed oranges
200g caster sugar

For the cake

2 unwaxed oranges
Olive oil or butter to grease
200g caster sugar
130g plain flour, plus extra to dust
130g ground almonds
50g poppy seeds
1 tsp baking powder
4 medium free-range eggs, lightly beaten
1 tbsp grand marnier or cointreau (optional)

You’ll also need

23cm springform cake tin

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Method

Begin with the orange slices. Cut the top and bottom off the oranges and discard those pieces, then cut the remaining oranges into 1cm slices, removing any pips. Put the slices in a small saucepan and pour over boiling water from the kettle. Boil for 2-3 minutes, then drain and rinse with cold water. You can repeat this process twice more to remove all the bitterness from the orange slices completely, or continue if you like (the oranges will have a slight bitterness not unlike marmalade).
Pour the sugar in a large saucepan with 400ml water. Bring to a simmer until the sugar has dissolved, then add the orange slices. Gently simmer for 15-30 minutes until the slices are very soft, topping up with hot water from the kettle if the liquid gets low. Leave to cool in the syrup.
Put a separate saucepan of boiling water over a high heat and add the whole oranges for the cake. Simmer for 1½-2 hours until very soft. Drain, slice, remove the pips then whizz in a food processor – skin and all – into a smooth paste. Leave to cool.

Heat the oven to 150°C fan/gas 3. Lightly grease the cake tin and line with baking paper. Dust lightly with flour.
Whisk together the sugar, flour, almonds, poppy seeds, baking powder and a pinch of salt. In a separate bowl, combine the orange pulp, eggs and alcohol (if using). Pour the wet mixture into the dry mixture and combine well.
Pour the batter into the lined tin, smooth gently then arrange the orange slices on top, brushing over plenty of the syrup from the pan too. Bake for 50-60 minutes, until a toothpick inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes before releasing the sides and putting on a rack to cool completely.