Orange Poppy Seed Cake

Prep Time 30 mins

Cook Time 30 mins

Complete Time 1 hr

Cake Nasty

• 1 ¼ sticks (150g) butter
• 1 ¼ cup (160g) flour
• 2 tbsp (16g) powdered sugar
• 1 tbsp (10g) baking powder
• 3 egg yolks
• 2 tbsp (30g) sour cream

Poppy Seed Cream

• 9 oz (250g) ground poppy seeds
• 1 cup (240ml) milk
• 3 tbsp (45g) butter
• 3/4 cup (150g) sugar
• 4 tbsp flour
• 3 egg whites
• 1 tsp (5g) vanilla extract
• Finely grated zest of 1 orange
• 1 tsp (4g) baking powder
• 3 tbsp (45g) apricot jam – between layers

• Preheat oven to 180C (350F).

• For the cake spoiled employ a medium bowl and combine all substances till well blended and results a moist,sticky dough.  Pur it into a 10-dash (26 cm) spring agree with pan (with a removable spoiled). Add a layer of apricot jam on top of the cake spoiled.

• Poppy seed cream. Bring milk and poppy seeds to a boil and hotfoot now and again till your complete milk is absorbed. Decide from the warmth and let it chilly. Meanwhile whip the egg whites till foamy. Add butter, sugar, baking powder,flour,  orange zest and vanilla extract to the poppy seed combination till well blended. Fold in gently the whites into the poppy seed combination.

• Pour the poppy seed combination over the prepared spoiled and jam. Bake for about half-hour. Attend with supreme orange slices.