Orange and Poppyseed Cake
Serves: 12
  • 60g poppy seeds
  • 90ml milk
  • 90g almonds
  • 1-2 oranges
  • 300g raw sugar
  • 185g butter - cubed
  • 5 eggs
  • 340g plain flour
  • 3 tsp baking powder
  • 200g sour cream
  • 90g orange juice
  • 80g raw/castor sugar
  • 250g cream cheese
  • 2tsp lemon juice
  1. Preheat oven to 160'. Grease and line two 20cm cake pan with baking paper.
  2. Combine poppy seeds a milk in a small bowl and set aside to soak.
  3. Place almonds into TM bowl and mill 7secs/sp7. Set aside.
  4. Add sugar and the peel from one orange to the TM bowl. Mill for 20secs/sp10.
  5. Add the butter to the TM bowl and cream for 30secs/sp5. Scrape down and repeat 30/sp5. Whilst blades are turning, add eggs, one at a time.
  6. Add flour, baking powder, almond meal, sour cream, juice form oranges (90ml), milk and poppyseeds and combine 30secs/sp3. Use spatula to assist. Do not overbeat.
  7. Divide mixture into prepared tins and smooth the surface. Bake 45mins or until a skewer comes out clean.
  8. Remove pan from the oven and let cool for 15 mins before removing cake to a wire rack to cool completely.
  9. Clean and dry TM bowl, mill sugar for 20secs/sp10. Add cream cheese and lemon juice and beat 30secs/sp7 until light and fluffy.
  10. Spread a layer of frosting over the bottom cake, place the other cake on top and then ice the top with remaining cream cheese.
  11. Zest the other orange rind over the top of the cake for decoration.
Notes and Variations
If you would like to make this nut free, substitute the almonds with an extra 90g plain flour.
Recipe by My Melbourne Thermo at