Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Orange and Poppy Seed Cake

Cooking time: 
1-2 hours
makes 1 x 8" cake
Preparation time: 
15-30 minutes
  • 250g Stork tub
  • 250g Billington’s golden caster sugar
  • 5 eggs, large
  • 120g Plain White Flour
  • 120g White Self-raising Flour
  • 50ml Just Milk
  • Zest of 1 orange
  • Juice of ½ orange
  • 1 tbsp poppy seeds
  • 100g Billington’s Golden icing sugar, sifted
  • 2 tsp orange juice
  • Orange & Lemon Slices
  • Scales, Oven thermometer, Kenwood kMix stand mixer, measuring spoons, baking paper, palette knife, Pyrex 8” springform tin, sieve, sharp knife, juicer, zester, small mixing bowl, silicone spatula
  1. Oven Temp: 140c (fan)/160c/Gas Mark 3.
  2. Fit the creaming beater attachment to the Kenwood kMix stand mixer.
  3. Grease and line a Pyrex 8” springform cake tin.
  4. Cream together the Stork and caster sugar on a medium speed until light and fluffy.
  5. Add the orange zest and beat until evenly dispersed.
  6. With the kMix stand mixer still running add the eggs one by one following each with a spoonful of the flour. Mix until evenly combined.
  7. Sift in the remaining flour and mix using the fold setting.
  8. Finally add the milk, orange juice and poppy seeds and fold through until the cake mixture is an even consistency.
  9. Fill the prepared tin with cake mixture and roughly level the top using the back of a spoon.
  10. Bake in the oven for between 1 hour 20 minutes and 1 hour 30 mins until well risen and golden.
  11. Transfer to a wire rack and allow to cool completely.
  12. Mix together the icing sugar to a smooth glaze with the orange juice. Pour over the top of the cooled cake and decorate with orange and lemon slices.
  13. Serve.

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