Orange Zest and Poppy Seed Loaf Cake

Orange Zest and Poppy Seed Loaf Cake

By September 21, 2016

Orange Zest and Poppy Seed Loaf Cake

If your looking for an impressive cake that will tantalise the tastebuds of your friends over an afternoon coffee, look no further than this Orange Zest Loaf Cake.  Made using our Orange zest Icing Sugar both in the cake and the Buttercream for full flavour.

  • Prep Time : 10 minutes
  • Cook Time : 1hr-10 minutes
  • Yield : 10
  • Allergens :

Instructions

Orange Zest and Poppy Seed Loaf Cake

1. Pre-heat the oven to 140 C, 275 F, Gas mark 1.

2. Grease a loaf tin with cake release or line with baking paper.  You must do this well to stop sticking.

3. In a mixing bowl beat together the butter, sugar and icing sugar (100g) until creamy. Whisk in the eggs one at a time until all of them are mixed in.

4. Gradually add in the flour and poppy seeds and fold in. Scrape down the sides as you go and finally add in the milk mixing in for 30 seconds.

5. Transfer the mix to the loaf tin and smooth out the top. Place in the oven to bake for approx 1 hour. Insert a skewer into the cake and if it comes out clean its ready.

6. Leave to cool in the tin for 10 minutes before transferring to a wire cooling rack.

7. Meanwhile make the buttercream by beating together the icing sugar and butter until creamy. Scrape down the sides of the bowl to make sure its all mixed in. Add a drop of milk if its too firm and beat again.

8. Place the buttercream in a bag with a nozzle of your choosing,  I've used a wilton 2D star tip and pipe as desired.

Sprinkle with poppy seeds.

 

 

Credits:Laura Sugar and Crumbs Kitchen

Orange Zest and Poppy Seed Loaf Cake

The loaf will keep in an airtight container for upto 3 days.
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