This weekend I went to visit my friend today who until recently has been in hospital recovering from quite a large surgery. I didn’t want to go empty handed so I decided to make cake! Because well, you know, these situations need cake…
So to the internet I went, searching for something to make out of the ingredients I already had in the pantry. The star of the show had to be the passionfruit as I had a big tin just sitting there waiting to be eaten. I found a few recipes that I thought looked easy enough and would combine well to make something pretty special, so here it is, my Orange Poppy Seed Cake with Passionfruit Curd and Glaze.
Prep time – 20 mins, Cooking time – 30 mins, Cooling time – 2 hrs, Serves 12
Poppy Seed Cake with Passionfruit Curd & Glaze
2 ½ cups plain flour plus more for dusting tins
2tsp baking powder
½ teaspoon salt
1 ½ cup caster sugar
Zest of 1 orange
225g unsalted butter room temperature, plus more greasing tins
2 large eggs lightly beaten, room temperature
1tsp vanilla extract
1 cup milk, room temperature
2 tbs poppy seeds
Check out this link for our yummy Passionfruit curd!
Note: This recipe will make much more curd than needed for the cake so make sure to store and use for other goodies coming up on the blog 🙂
1 cup icing sugar
3 tablespoons passionfruit pulp
1 tablespoon orange juice, freshly squeezed
- Preheat oven to 180 degrees C; place oven rack in middle position. Prepare two 20cm round cake tins; grease and line with baking paper then grease and flour baking paper and set aside.
- In a large bowl sift together flour, baking powder, and salt. Set aside. In a medium bowl combine orange zest with the sugar and mix through, it should resemble semi-wet sand when completely mixed.
- Add soft butter to sugar mixture and using an electric beater mix until smooth, drizzle in eggs slowly, all the while beating the mixture through. Add vanilla last and combine.
- Into your flour pour your sugar mixture and stir with a wooden spoon to combine slightly, then return the electric beater and mix thoroughly.
- Fold poppy seeds into cake batter until evenly distributed.
- Divide batter between the cake tins and bake for 20mins, then check and rotate pans from front to back, then cook for a further 10mins or until a skewer comes cleanly out of the centre of the cake.
- When baked transfer cakes to a wire rack to cool. When cool to touch turn out cakes, and set on racks top-side up. Cool completely.
- In a medium bowl sift the sugar, add the passionfruit pulp and orange juice and whisk well to combine. The mixture should be just thick.
Assembling your cake
- Remove any remaining baking paper from the cakes. If your cakes are slightly rounded at the tops you will need to slice the rounded top off the bottom layer so your cakes stack well.
- Place bottom layer of the cake on your chosen serving platter and spread about ¼ cup of curd over the top. Carefully place the top cake over the curd layer and press lightly down to make some of the curd just start to ooze out the sides. If you wish to have multiple layers feel free to repeat this process until your cake is the desired height.
- Once layering is complete chill your cake in the fridge for 1 hour. This will help later when you add the glaze.
- When cool, pour the glaze over the top of the cake and allow it to run down the sides. Allow glaze to set before serving – about ½ an hour.
- Find some friends to share with and enjoy!