About this recipe:I came up with this recipe after trying a lot and every time I make it, everyone asks for a second serving. It's light, really moist and the poppy seeds work great with citrusy flavours. Hope you make and enjoy!
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Grease or line a 28cm (11 in) square tin, or similar. I use a square glass baking dish and line it with parchment.
Mix all the dry ingredients (sift the flour if possible).
Mix the eggs, juice, zest, vanilla, milk and oil.
Combine both mixtures, but do not over mix. Pour cake mixture into prepared tin. Gently tap the bottom of the tin to remove air bubbles.
Bake for 20 minutes at 180 C / Gas 4, and then reduce the heat to 165 C / Gas 3 and bake until the top of the cake is a caramel colour and a skewer inserted in the middle comes out clean.
Cool on a wire rack before serving.
For bigger orange flavour, you can add more juice, but then reduce the milk.
I use olive oil with everything, but I'm sure butter or another oil will work perfectly.
You can serve the cake with cream or vanilla ice cream. Enjoy.