I usually give away the stuff that I make because to me, my
joy lies in creating something as well as watching it being gobbled up. This time, however, it was incredibly enjoyable watching the reactions of the people who had consumed the product.
Not like it was anything nasty.
I don’t know how much poppy seed it takes to get someone high and I’m quite sure that there isn’t enough in a cake that’ll trigger off a trip but it’s done some funny things to my friends. Or should I single out the person and say, friend.
I shouldn’t say anymore (*whispers* because that person might be reading this now). I’ll like to make this again and test it on someone else and see if the same thing happens. Heh heh heh….
Orange & Poppy Seed Cake (serves 8 – 10)
- 1/3 cup poppy seeds
- 3/4 cup milk
- 200g butter, softened
- 1 tbsp finely grated orange rind
- 3/4 cup caster sugar
- 3 eggs
- 2 cups plain flour
- 1 1/2 tsp baking powder
- 1/2 cup freshly squeezed orange juice
- 1 cup sugar
- 1 cup freshly squeezed orange juice
- 1/2 cup shredded orange rind
- Preheat oven to 160*c.
- Place milk and poppy seeds in a bowl and stir to combine. Set aside.
- Beat butter, orange rind, and sugar until light and fluffy.
- Add eggs one at a time. Make sure each egg is fully incorporated before putting in the next.
- Sift the flour and baking powder into the mixture.
- Add orange juice, poppy seed & milk mixture into the batter.
- Spoon into a 20cm round cake tin.
- Bake for 55 – 60 minutes or until cook when tested with skewer.
- While cake is baking, place sugar, orange juice and rind in a saucepan over low heat.
- Stir until sugar is dissolved.
- Increase heat and boil for 5 – 6 minutes or until syrupy.
- Pour half of the hot syrup over the hot cake.
To serve, cut the warm / cold cake and pour over remaining syrup.