6. Cool the cake in the tin for ten minutes, then turn out and cool completely on a wire rack. For the icing: 1. Sift the icing confectioners’ sugar into a bowl.

Use an electric mixer to beat 125g of the butter, 150 g of the sugar and half the orange rind until pale and creamy. Add 2 of the eggs, one at a time and beating well after each addition.

Orange-and-Poppy Seed Sheet Cake. Yep, we’ll take about four slices, please! Related story Martha Stewart’s ‘Perfect Summer Side Dish’ Only Requires 4 Simple Ingredients ...

Beat 200g butter with 1 tbslp orange zest, 1 cup castor sugar till light and creamy. Add 3 eggs, beating well. Stir in the poppy seed mix then 1 1/2 cups SR flour, 1/2 cup plain flour, 1/2 cup nut ...

Preheat the oven to 170C. Line a 20 x 20cm tin with baking paper. Place the flour, baking powder, sugar, and poppy seeds in one bowl. Mix the yoghurt, eggs, vanilla, zest, orange juice and butter ...

6. Cool the cake in the tin for ten minutes, then turn out and cool completely on a wire rack. For the icing: 1. Sift the icing confectioners’ sugar into a bowl.

Orange and poppy – this unlikely couple turns into a match made in heaven when they’re baked into a cake dreamed up by bakersLee’at Gentely and Georgia Green in Tel Aviv. Watch the video to see how it ...

Preheat oven to 325 degrees. Line a cupcake pan with 10 cupcake liners. In a medium bowl, whisk together the honey, coconut oil, eggs, mandarin juice and zest and vanilla until smooth.

To make the cake, place the orange (skin and all) in a food processor with the oil, sugar, yoghurt, marmalade, eggs and salt flakes and blitz for 3 minutes until super smooth.

Using a fork, combine milk, olive oil, orange juice, orange zest and poppy seeds in the base of a microwave-safe mug. 2. Stir in the sugar, flour, bicarb and a pinch of salt until smooth.

Heat the oven to 350 degrees. Grease a 9-by-13-inch metal baking pan, line the bottom and two long sides with a sheet of parchment paper and grease the paper as well.

Heat your oven to 180c. Cream the butter and sugar until light and creamy. Fold in the poppy seeds, nutmeg, lemon and orange zest. Next beat in the egg yolks and carefully fold in the flour ...