A delicious sweet and flavourful orange poppy seed cake covered in orange flavoured white chocolate buttercream. Unusually for a whole food recipe site, the cake is made with ordinary self-raising flour and heaps of sugar. But it is a special occasion cake and sometimes a slice of sweet cake is just what you need.
Prep Time35 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: birthday cake, buttercream, cake, oranges, poppy seeds, white chocolate
40gvanillary white chocolate(I used Green & Black's)
150gunsalted butter - softened
170ggolden caster sugar
1organic orange
2large eggs(I used duck eggs)
190gself-raising flour (self-rising flour)
Buttercream
60gvanillary white chocolate
250gunsalted butter - softened
300gicing sugar
1organic orange
1tbsporange liqueur(optional) (can use orange juice instead)
Instructions
Measure the sour milk into a jug and add the poppy seeds. Stir and leave whilst you get on with the rest of the cake.
150 ml sour milk, 40 g poppy seeds
Melt the chocolate in a bowl suspended over a pan of hot, but not boiling water. Then leave to cool a little.
40 g vanillary white chocolate
Set the oven to 180℃ (160℃ fan, 350℉, Gas 4)
Cream the butter and sugar together until light and fluffy.
150 g unsalted butter - softened, 170 g golden caster sugar
Grate in the zest from the orange, then beat it in to the creamed mixture, followed by the white chocolate.
1 organic orange
Beat in the eggs, one by one.
2 large eggs
Sift in the flour and stir it in as gently as possible.
190 g self-raising flour (self-rising flour)
Gently stir in the milk and poppy seeds until everything is just incorporated.
Divide the batter between two round 20 cm (8 inch) silicone moulds or lined cake tins. Place on the middle shelves of the oven and bake for 25 minutes or until the cakes are well risen and an inserted cake tester comes out clean.
Buttercream
Melt the white chocolate in a bowl suspended over a pan of hot, but not boiling water. Then leave to cool a little.
60 g vanillary white chocolate
Cream the butter and icing sugar together until light and fluffy.
250 g unsalted butter - softened, 300 g icing sugar
Grate in the orange zest, then beat it in to the creamed mixture along with the orange liqueur or juice.
1 organic orange, 1 tbsp orange liqueur
Beat in the white chocolate.
Sandwich the cakes together with a good thick layer of the buttercream, then spread the rest over the top and sides.
Decorate as you wish.
Notes
How to Make a Cheat’s Version of Sour Milk
To make an easy cheat’s version of sour milk, add a teaspoon of lemon juice or cider vinegar to the milk, give it a stir and leave for five minutes. When it’s curdled, it’s ready to use.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.