Poppy seed citrus cake recipe
Created by The Tesco Recipes team
This poppy seed cake is packed with bright citrus flavours, with orange running through the sponge, drizzle and tangy Greek yogurt frosting. Ideal for summer gatherings and large picnics, this recipe makes 16 squares. You can even bake the sponge ahead and freeze it uniced, making it a great make-ahead option. A simple bake that feels a bit special.
See method- Makes 16 squares
- 50 mins plus draining and cooling
- 303 calories / serving
- Freezable
- Vegetarian
Ingredients
- 225g butter, softened, plus extra for greasing
- 225g caster sugar
- 1 orange, zested, plus 2 tbsp juice
- 4 eggs, lightly beaten
- 225g self-raising flour
- 2 tbsp poppy seeds
- 1 tbsp milk
For the drizzle
- 1½ oranges, juiced (you need 75ml)
- 50g caster sugar
For the frosting
- 340g Greek yogurt
- 3 tbsp icing sugar, sifted
- ½ orange, zested
- 2 tbsp fine cut marmalade
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Shop ingredientsEach serving contains
- Energy
- 1270kJ 303.0kcal
- Fat
- 16g
- Saturates
- 10g
- Salt
- 0.2g
- Sugars
- 24g
of the Reference intake
Carbohydrate 34.2gProtein 4.5gFibre 0.8g
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Method
- About 30 mins before making the cake, spoon the Greek yogurt into a sieve set over a bowl in the fridge and leave to drain (you can do this up to 24 hrs ahead).
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm square tin with butter and line with baking paper.
- In a bowl, whisk the butter, sugar and orange zest with an electric whisk or by hand for about 6 mins until really pale and fluffy. Gradually add the eggs, beating well between each addition. Sift over the flour, a pinch of salt and the poppy seeds. Fold through with a metal spoon along with the 2 tbsp orange juice and the milk.
- Spoon into the lined tin and bake in the centre of the oven for 25-30 mins until golden, risen and a skewer inserted into the centre comes out clean.
- For the drizzle, mix the orange juice and sugar together and spoon this over the warm cake. Cool in the tin for 20 mins, then remove to cool completely on a wire rack.
- Mix the strained yogurt with the icing sugar, half the orange zest and half the marmalade. Use to decorate the cake, then swirl the remaining marmalade and zest over. Cut into squares to serve.
- See more Baking recipes
Freezing and defrosting guidelines
Freeze uniced cake only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
