Orange and Poppyseed Cake

This orange cake is very easy to make as most of the preparation is done using a food processor.  I adapted the recipe by adding poppyseeds.


  • 1 medium (240gram) orange, unpeeled and chopped coarsely
  • 1 cup (220g) caster sugar
  • 185 g butter, softened (I use the microwave) and chopped coarsely
  • 3 eggs
  • 2 cups (300g) self-raising flour
  • 1/4 cup poppyseeds
  • icing sugar


Preheat the oven to 180 degreecs C (or 160 degrees for fan forced).  Line the cake tin with baking paper.

Combine the orange, sugar, butter and eggs in a food processort and process  until thoroughly combined.

Transfer this mixture into a bowl, and fold in the flour and poppyseeds.  Spread the mixture into the prepared cake tin.

Bake for about 45 minutes or until cooked when tested by sticking in a knife or metal skewer and checking that  it comes out dry.

Let the cake cool for about 15 minutes before turning onto a wire rack to cool.

Serve the cake dusted with sifted icing sugar.

Cake making in progress  (click on image to view full size)

Raw mixture

Just out of the oven

Dusted with icing sugar


Author: charuzu

I live in Sydney and interests include music, piano playing, technology, cooking, English language, public speaking, Toastmasters, Asian culture (especially Japan and Korea), cinema, personal development, productivity and making friends with people from around the world.

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