This orange and poppy seed bundt cake is super moist and so delicious.
It’s a new favourite in our house! Even the smell of this while baking and the look of it fresh out of the oven is incredibly mouthwatering. You’ll want a slice asap!
And the best thing about it is that my 15-year-old bakes it for us! Winning!
Have you tried this recipe? Let us know what you think
Orange and Poppy Seed Bundt Cake
5
servings20
minutes50
minutes350
kcal1
hour10
minutesBright, moist, and elegantly textured, this orange and poppy seed Bundt cake is citrusy comfort in cake form. Perfect for afternoon treats, morning tea, or gatherings—its lovely crumb always hits the sweet spot.
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Ingredients
- Bundt
4 Eggs-large
2 cup caster sugar
5 Oranges-zest and juice
2 cup plain flour
4 tsp Baking powder
1/4 tsp salt
1/3 cup Poppy seeds
200 gram Butter-melted
- Icing
1/2 cup juice of 4 oranges
300 gram icing sugar
Directions
- Preheat oven to 170°C
- Grease a 23cm non-stick Bundt tin
- Beat eggs in a stand mixer with a paddle attachment until light and creamy then gradually add the caster sugar. Continue beating for around 4-5 mins
- Meanwhile, sift together flour, baking powder and salt; add the poppy seeds and zest and mix to combine. Fold into the egg mixture
- Add butter and juice and fold together gently
- Bake for 40 to 45 mins or until just cooked through
- Allow the cake to cool in the tin for about 5 mins then turn out onto a wire rack to cool completely.
- Sift icing sugar into a bowl and gradually add the orange juice until the icing sugar is a pourable consistency but not too runny
- Pour icing over the cooled Bundt and allow it to set.
Also have a look at https://noshing.com.au/, I’m in WA and they can be bought locally or online. I’m not a…