Monday, July 18, 2011

citrus poppy seed cake

bila tengok kak LG buat kek ni utk besday dia..
saya pun sibuk nak buat jugak utk besday saya nanti..
bila tiba hari kejadian.. mak bagi a very beautiful rainbow cake
maka niat nak buat kek ni terpendam sampai petang smlm..
saja2 buat dgn niat utk bagi kawan2 kat opis..
tapi Allah dah tetapkan.. kek ni utk dikongsi dgn sahabat lama saya.. cikju
cikju dtg rumah petang smlm hantar buah dokong, dari kebun ayah mertuanya
tak sempat frost or even drizzle the citrus icing.. sbb cik abe cikju nak cepat
separuh kek bagi kat cikju.. suku kek bagi kat auntie bie rumah depan
suku kek lagi jadi stok kunyahan sikecik & abang gebu dia..

  • 40g poppy seeds 
  • 1/4 cup (60ml) milk 
  • 125g butter
  • 1 cup (215g) caster sugar <-- i reduce to 3/4cup
  • 1 tbs finely grated orange rind
  • 2 tsp finely grated lemon rind
  • 3 eggs
  • 1 cup (150g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/2 cup (55g) almond meal
  • 1/2 cup (125g) sour cream
  • 1/4 cup (60ml) orange juice
  • 250g cream cheese <-- from here onwards is for icing/ frosting - i omit this.
  • 1/2 cup (80g) icing sugar mixture
  • 2 tbs lemon juice
  1. Preheat the oven to 160°C. Grease and line the base and side of a round 20cm (base measurement) cake pan with non-stick baking paper. (i use 10cup bundt pan - grease & flours the pan).
  2. Combine the poppy seeds and milk in a small bowl and set aside for 15 minutes to soak.
  3. Use an electric mixer to beat the butter, caster sugar and lemon rind together in a bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition until just combined.
  4. Add the combined flours, almond meal, sour cream, orange juice and poppy seed mixture and stir to combine.
  5. Pour into the prepared pan and smooth the surface. Bake in preheated oven for 45 minutes or until a skewer inserted in the centre comes out clean. Remove the pan from the oven and set aside for 15 minutes to cool slightly before transferring to a wire rack to cool completely.
  6. Use an electric mixer to beat the cream cheese and icing sugar together until light and fluffy. Add the lemon juice and whisk to combine. 
  7. Use a serrated knife to split the cake in half. Spread half the icing over the middle of the cake and sandwich layers together. Spread the remaining icing over the top of the cake. Cut into wedges to serve.


  • Tip: If you have a nut allergy, replace the almond meal with the same quantity of coconut or with more plain flour.
kek ni tak manis. lembut dan crunchy. me likey :)
tapi agak musykil.. tak boleh nk telan banyak2 walaupun suka..


    lemongrass said...

    Do you like the taste? I pun tak buat the cream cheese icing cos takde stock and too malas, hehehe.

    mrs plain-june said...

    sgt suka kak! lemak2 crunchy gitu.. tekstur pun lembut & gebu. one of my fav orange cake :)

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