Orange and Poppy Seed Cake

The recipe says it should be made in a  ring type tin, I didn’t and it was lovely, the icing ingredients are very generous you could definitely halve it, also I oven baked some thinly sliced orange slices to garnish, Recipe by Dio Essense


  • 2 tbsp poppy seeds
  • 2 tbsp milk
  • 180g butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • zest of 1 orange
  • 3 large eggs
  • 1-1/2 cups of grated carrot
  • 3/4 cup plain flour
  • 3/4 cup self raising flour
  • 1/2 tsp baking powder


  • 60g butter
  • 250g full fat cream cheese
  • 2 tbsp orange juice
  • 3 cups icing sugar


  1. Preheat oven to 160 degrees. Grease a cake tin, preferably a ring tin.
  2. Combine the poppy seeds and milk in a small dish and stand for 30 minutes.
  3. Cream the butter and sugars in a bowl until light and fluffy. Add the orange zest and beat in the eggs, one at a time.
  4. Stir in the carrot. Add the flours and baking powder, folding in gently until just combined. Fold in poppy seeds and milk.
  5. Pour into the cake tin and bake for 60-65 minutes. Cool for 15 minutes before removing from the tin.
  6. For the icing cream together the butter, cream cheese and orange juice. Gradually add the icing sugar, beating well. Refrigerate the icing for 30 minutes before icing.

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