The Dogmother Posted July 20, 2011 Share Posted July 20, 2011 This is a Tana Ramsay recipe and it makes a lovely light and tangy sponge. FOR THE SPONGE 185g unsalted butter softened plus extra for greasing 30g poppy seeds 4 tbsp milk ½ tbsp finely grated unwaxed orange zest (I use two oranges) ½ tbsp finely grated unwaxed lemon zest (1 lemon) 220g caster sugar 3 large free-range eggs 225g self-raising flour sifted 75g plain flour sifted 60g ground almonds 100ml orange juice 25ml lemon juice FOR THE ORANGE SYRUP 110g caster sugar 75ml orange juice (1 orange) 40ml water pared zest of ½ unwaxed orange cut into thin strips Preheat the oven to 200C/180C fan/gas 6. Lightly grease a 22cm round cake tin and line the base with parchment paper. Start by soaking the poppy seeds for the sponge in the milk for 20 minutes. Beat together the butter, grated orange and lemon zest and sugar using a food mixer with a paddle attachment, or with a wooden spoon in a large mixing bowl, until pale and fluffy. Add the eggs one at a time, beating after each addition. Fold in the flours and ground almonds with a large metal spoon, then stir in the orange and lemon juice and poppy seeds with their soaking milk. Turn the sponge mixture into the prepared cake tin and lightly tap on the work surface to level off the top of the mixture. Bake in the oven for 40-45 minutes, or until golden brown, slightly shrinking away from the edge of the tin, springy to the touch and a skewer inserted into the centre comes out clean. Meanwhile, heat all the syrup ingredients together in a saucepan over a gentle heat until all the sugar has dissolved and the zest has softened. Remove the cake from the oven and leave to cool for 5 minutes before removing from the tin and placing on a wire rack set over a plate. Pour the warm syrup all over the cake. Re-pour any syrup that collects in the plate underneath over the cake. This is delicious served warm. The kitchen smelled delicious last night and the cake is divine! Quote Link to comment Share on other sites More sharing options...
chickencam Posted July 20, 2011 Share Posted July 20, 2011 Sounds yummy Did you have to confuse me by changing your name, at least you have kept your avatar i am too old for this, I have been wondering who Dogmother is all day Quote Link to comment Share on other sites More sharing options...
scarlettohara Posted July 20, 2011 Share Posted July 20, 2011 I just went to make this and realised I had run out of poppy seeds Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted July 20, 2011 Share Posted July 20, 2011 Sounds lovely . I'm in the middle of making an Omlet recipe fruit cake but will make this one next . Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 20, 2011 Author Share Posted July 20, 2011 It's lovely and tangy, the poppy seeds give it a nice crunchy texture. I may try making it in a different tin next time - this one is very wide and it barely fits in my Tupperware cake 'tin' I wonder if it'd make up in a loaf tin....? Quote Link to comment Share on other sites More sharing options...
gongladosh Posted July 20, 2011 Share Posted July 20, 2011 sounds like a nice 'weekend project' for my house! Quote Link to comment Share on other sites More sharing options...
scarlettohara Posted July 21, 2011 Share Posted July 21, 2011 Butter coming up to room temp atm, I'm making mine in a loaf tin as it seems to get less hacked up by sons that way Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 21, 2011 Author Share Posted July 21, 2011 I'd be interested to hear how it turns out Scarlett. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted July 21, 2011 Share Posted July 21, 2011 me too, what size loaf tin are you cooking it in? Clucker1 Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 21, 2011 Author Share Posted July 21, 2011 I reckon it'd fit a 2lb loaf tin Quote Link to comment Share on other sites More sharing options...
scarlettohara Posted July 21, 2011 Share Posted July 21, 2011 Tis in the oven - think it's a 2 lb, will post a pic if it looks OK Quote Link to comment Share on other sites More sharing options...
scarlettohara Posted July 21, 2011 Share Posted July 21, 2011 Ta da ! Quote Link to comment Share on other sites More sharing options...
clucker1 Posted July 21, 2011 Share Posted July 21, 2011 Looks absolutely gorgeous, well done. I am going to make one on Saturday when I get back from selling at our local fair. Quote Link to comment Share on other sites More sharing options...
scarlettohara Posted July 21, 2011 Share Posted July 21, 2011 It was really easy, will drizzle it tomorrow Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 21, 2011 Author Share Posted July 21, 2011 Waay haaay, that's gorgeous Scarlett - well done. I shall make it in a loaf tin next, mainly because I am lazy and have ready made liners for those tins and don't need to cut the parchment to size Quote Link to comment Share on other sites More sharing options...
scarlettohara Posted July 21, 2011 Share Posted July 21, 2011 Thank you for the recipe and I just buttered the tin - never organised enough for liners or parchment Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted July 31, 2011 Share Posted July 31, 2011 I made this last week but didn't post as although it was nice, I wasn't that keen on it . I have now found out the reason why. OH informs me that the (unlabelled) jar that I thought contained poppy seeds (which he confirmed) actually contained onion seeds . It did all get eaten though so can't have been that bad . Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 31, 2011 Author Share Posted July 31, 2011 sorry ANH, I just had to laugh at that Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted July 31, 2011 Share Posted July 31, 2011 Cor, that looks fab. Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted August 1, 2011 Share Posted August 1, 2011 ANH that is so funny! Sorry, I shouldn't laugh at your misfortune (snigger) This cake looks gorgeous. I have both a 9" round tin and a 2lb loaf tin, what to make it in? Decisions, decisions.... The loaf cake might make for easier slicing? Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted August 1, 2011 Author Share Posted August 1, 2011 I'd make it in the loaf tin. Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted August 1, 2011 Share Posted August 1, 2011 ... and use POPPY seeds . Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted August 1, 2011 Share Posted August 1, 2011 Right, I think I'm going to have to put this recipe on hold for a week or two. I have just been down to my Dad's allotment (he's away on hols at the moment) and picked 8 courgettes. I think courgette cake might be on the cards instead Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted August 1, 2011 Author Share Posted August 1, 2011 there's nowt like seasonal cooking Quote Link to comment Share on other sites More sharing options...
scarlettohara Posted August 1, 2011 Share Posted August 1, 2011 It was lovely and lasted really well, don't think I'll try it with onion seeds though It was nice with cream and ice-cream Quote Link to comment Share on other sites More sharing options...
