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WHB #71: Bitter orange & poppy seed cake

This week Anna from Anna's Cool Finds is hosting the Weekend Herb Blogging. This week I focus on Seville Orange. The Sevilla Orange fruit are similar to sweet oranges but smaller and the peel is thicker and more uneven.

Bitter Oranges are the favoured citrus fruit for marmalade production in the UK. The legend goes back to 1797 and Dundee, Scotland, where a Spanish ship carrying Seville oranges took refuge in the harbor town of Dundee. A local grocer by the name of James Keiller purchased the cargo and his wife Janet saw the potential of these wonderful Spanish oranges. She boiled them with sugar and the result was a delicious product now known as Orange Marmalade. I didn't use Dundee marmalade but Seville Thick Cut Orange Marmalade from The Wooden Spoon, purchased in my favourite British Shop for the

Bitter orange & poppy seed cake

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Bitter orange & poppy seed cake
Categories:	Baking, All-in-One
Yield:	8 Slices

Ingredients

100	grams	Good-quality thick-cut marmalade, 3 tablesp.
150	grams	Natural bio yogurt
3		Eggs, size M
175	grams	Golden caster sugar, 6oz
200	grams	Self-raising flour, 8oz *
1/2	teasp.	Baking powder
175	grams	Butter, softened, 6oz
1		Orange, the zest
2	teasp.	Poppy seeds, toasted
1	pinch	Salt
H		FOR THE STICKY TOPPING
1/2		Orange, the juice
5	tablesp.	Marmalade

Source

	Good Food Magazine, March 2007, p.104
		Edited RK 02/16/2007 by Ulrike Westphal

Directions

Toasting poppy seeds in a dry pan for a few minutes really brings out their nutty flavour.

1. Heat oven to 160 °C/fan 140 °C/gas 3. Butter a deep, medium-sized loaf tin (about 20 x 10 cm, measured from the top), then line the base with a rectangle of non-stick baking paper. Put the marmalade into a small pan, heat gently until melted (or use a microwaveproof jug or bowl, then cook on High for 30 secs). Beat in the yogurt, then let cool for a few mins.

2. Put the remaining cake ingredients into a large bowl and beat with an electric hand whisk until smooth. Quickly beat in the yogurt and marmalade mix, then pour into the prepared tin. It will be quite runny. Leave the mix mounded in the middle of the tin rather than levelling the top, to help it rise and crack in the middle.

3. Bake for 1 hr-1 hr 10 mins until golden and well-risen; a skewer should come out clean. Take a look at the cake after 45 mins; if it has taken on a lot of colour, loosely coves with baking paper.

4. Meanwhile, heat the orange juice and marmalade in a small pan over a gentle heat until the marmalade melts (or use the microwave as before). Set aside to cool, stirring now and again, until you have a thick but still runny, glaze. When the cake is ready, cool in the tin for 10 mins, then turn onto a rack. Spoon the topping over the cake while it's just warm. The cake is best served the day it's made, but will keep for up to 3 days tightly wrapped in an airtight container. Will freeze for up to 1 month, un-glazed.

:PER SERVING 422 kcalories, protein 6g carbohydrate 54g, fat 21 g saturated fat 12g fibre 1 g sugar 35g salt 0.80g

:PREP 15 mins
:COOK 1 hr
* 194 g flour Type 405 + 6 g baking powder

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