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Orange and Poppy Seeds
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1 and ½ cups of whole wheat flour
1/3 cup of ground almonds
3 tablespoons of poppy seeds
185 grams of butter
2/3 cup of confectioner’s sugar
¼ cup of orange or apricot jam
2 or 3 teaspoons of finely grated orange peels
1/3 cup of fresh orange juice
3 eggs
Cake Covering
100 grams of butter
100 grams of curd
1 cup of sifted sugar
1 or 2 teaspoons of freshly squeezed limejuice or vanilla essence
- Preparation time: 30 minutes
- Baking time: 1 hour
Preparation
- Preheat the oven at a moderate temperature of 180 degrees C. Grease a round 20 centimeter baking pan with melted butter or oil. Wrap the base of the baking pan and the walls with wax paper. Sift the flour in a big bowl and add in the ground almonds and the poppy seeds. Then form a hole in the middle.
- Put the butter, the sugar, the jam, the grated orange peels, and the orange juice in a casserole. Stir it over low heat until the butter has melted and it is all mixed well together. Gradually add this preparation into the bowl with the flour, the almonds and the poppy seeds. Stir with an electric mixer until it has all mixed in well together.
- Pour the mixture in the prepared baking mold and bake it for 1 hour or until when poking the cake with a wooden pick, it comes out clean. Let it sit for 15 minutes. Then put it on a metal rack and allow it to cool.
- For the cake covering: Beat the butter and the curd with an electric mixer until it is homogenous. Gradually add in the sugar and the limejuice or vanilla essence. Beat it until the mixture becomes thick and creamy. When the cake has cooled off spread the covering over it. If you like you can decorate it with strips of orange peels.
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