Orange poppy seed cake

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0 serving Cooking: 50 mins
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By Food24 November 03 2009
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Ingredients (16)

CAKE
460.00 ml flour — cake
15.00 ml Baking powder
3.00 ml salt
430.00 ml castor sugar
6.00 eggs — extra-large, seperated
125.00 g butter — melted
150.00 ml milk
10.00 ml orange juice
10.00 ml orange — zest only
150.00 ml poppy seeds
ORANGE YOGHURT DRESSING
500.00 g icing sugar — sifted
125.00 ml yoghurt — plain
65.00 ml butter — soft
15.00 ml orange — concentrate
15.00 ml orange juice
poppy seeds — for sprinkling
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Method:

Preheat the oven to 180 ºC. Spray and line two 20 cm loose-bottomed cake tins with baking paper.
Sift together all the dry ingredients and sugar. Beat the egg yolks, butter and milk together and stir into the dry ingredients along with the orange juice, rind and poppy seeds.
Beat the egg whites until soft peaks are formed and carefully fold into the batter. Divide the batter evenly between the two prepared tins and bake for about 45-50 minutes or until done.
Turn out the cakes and cool on wire racks. Beat together all the ingredients for the icing until light and fluffy.
Sandwich the two cake layers together with the icing and decorate the top of the cake with the remaining icing. Sprinkle with poppy seeds.
Makes a double-layer cake.



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