I’ve come down with a filthy cold so I figure some comfort eating (and reading) is in order! Whenever I’m under-the-weather, I crave simple fuss-free cakes, preferably accompanied by a cookbook that’s fun to read, or a classic Miss Marple mystery. This orange seed bread is really like a plain loaf cake and tastes just like something that would be served at Bertram’s Hotel (and I get to kid myself that the orange provides some cold annihilating Vitamin C).
Note: this definitely is quite heavy on the poppy seeds, so if you’re not a fan then this cake isn’t for you! You can substitute the poppy seeds for 100g cranberries instead if you prefer.
- 250g plain flour
- 200g sugar, plus 1 tablespoon for sprinkling
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon salt
- 200 ml orange juice
- 1 egg (at room temperature)
- 1 tablespoon grated orange zest
- 25g unsalted butter, melted
- 70g poppy seeds
- Preheat the oven to 180° C.
- Grease and flour a 2 lb loaf tin.
- In a medium sized bowl, combine the sugar, flour, baking powder, bicarbonate of soda and salt, then set aside.
- In a large bowl, mix together the orange juice, egg, zest and butter. Add the dry ingredients and mix well. Add the poppy seeds and mix again to combine.
- Pour the batter into the prepared tin. Sprinkle the top with the reserved tablespoon of sugar.
- Bake for 1 houror until a skewer inserted into the centre comes out clean.
- Leave to cool for 20 minutes before serving. Eat on its own or spread with butter if desired.