Orange and Poppyseed Cake

I have been experimenting with lots of new recipes lately after my jam frenzy.  A lovely family of Thermomix owners have shared their recipes for brownies, chocolate cheesecake and ginger slice among others and I have been trying them all.  I will be blogging about some of them shortly.

First, I thought I should share with you something I didn’t experiment with at all, just slapped together one night on the request of my mother in law for her birthday cake.  It was a great request because I knew I would have all the ingredients and I hadn’t tried making it before.  My perfect combination.  There is an orange/lemon cake recipe in the Everyday Cookbook which I have since tried (I made a lemon poppyseed cake this time) and works very well.  However, for the first time I followed the recipe on Chonny’s Thermomix Delights because a) I hadn’t realised I already had a recipe and b) this recipe used oil instead of butter and I had run out of butter.  I loved this recipe because you just chop a whole orange into quarters and bung it in the Thermomix and whiz it till its smooth.  No big chunks of orange peel.  No peeling zest, no mess, no fuss.

So my slightly adapted version is to pour 200g raw sugar into the bowl.  Zap into castor sugar by whizzing on Speed 9 for 4 seconds.  I love milling the sugar so I usually do this step even if its not necessary.  Throw in quartered orange (peel, pith, everything, though if there are seeds try to take them out as they can add a bitter flavour) and blend on Speed 7 or 8 for 15 seconds.  I really didn’t want any peel chunks so really blended that orange to liquid.  If you don’t mind your orange bits a bit bigger blend on Speed 6 for 6 seconds.

Insert the butterfly with a little twist so it holds on when mixing, then add 300g plain flour, 3 tsps baking powder, 1 tsp cream of tartar (handy to have in the cupboard for making your own baking powder and playdough),  3 eggs, 250g oil and 2-3 tbsps poppyseeds.  Mix for 10 seconds on speed 4.  Pour into a greased tin – I used a bundt tin – and bake for about 40 minutes on 180 degrees.

While the cake is baking make an orange syrup with 30g sugar and the juice of one orange.  Place both into cleaned Thermomix bowl and heat at 100 degrees for 2 minutes on Speed 2.

Test the cake with a skewer to see if it comes out clean, then cool in the tin a little before turning out onto a plate and drizzling over some orange syrup.

Orange and Poppyseed Cake

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