Orange poppyseed cake

Orange poppyseed cake

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Orange poppyseed cake

The ingredient of Orange poppyseed cake

  1. 50g unsalted butter, melted
  2. 1 tablespoon finely grated orange rind
  3. 1 cup caster sugar
  4. 2 eggs
  5. 1 cup self-raising flour
  6. 2 tablespoons poppyseeds
  7. 1/three cup reduced-fat milk
  8. icing sugar combination, to serve

The instruction how to make Orange poppyseed cake

  1. Preheat oven to one hundred eightyu00b0C/one hundred sixtyu00b0C fan-forced. Grease a 6cm-deep, 19cm rectangular cake pan. Line base and aspects with baking paper.
  2. Place butter, orange rind, sugar, eggs, flour, poppyseeds and milk in a big bowl. Stir to mix.
  3. Spoon aggregate into prepared pan. Smooth top. Bake for 35 to forty mins or till a skewer inserted within the centre comes out smooth (cowl cake loosely with foil if over-browning all through cooking). Remove from oven. Stand cake in pan for 5 mins. Turn out onto a twine rack to cool.
  4. Dust with icing sugar. Serve.

Nutritions of Orange poppyseed cake

fatContent: 245.214 calories
saturatedFatContent: 8.1 grams fat
carbohydrateContent: 4.1 grams saturated fat
sugarContent: 39.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 4.3 grams protein
sodiumContent: 63 milligrams cholesterol

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