Name: Mini orange and poppy seed cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1/3 cup poppy seeds; 1/4 cup milk; 185 gram butter, softened; 1 cup caster sugar; 3 eggs; 1 1/2 cup sifted self-raising flour; 1/2 cup sifted plain flour; 1/2 cup hazelnut meal; 1/2 cup orange juice; 1 tablespoon orange zest; Syrup; 1 cup caster sugar; 2/3 cup orange juice; 1/3 cup water; 2 tablespoon orange zest

Mini orange and poppy seed cakes

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Makes 12 Item

Prep

20M

Cook

25M

Total

45M

Ingredients

1/3 cup poppy seeds

1/4 cup milk

185 gram butter, softened

1 cup caster sugar

3 eggs

1 1/2 cup sifted self-raising flour

1/2 cup sifted plain flour

1/2 cup hazelnut meal

1/2 cup orange juice

1 tablespoon orange zest

Syrup

1 cup caster sugar

2/3 cup orange juice

1/3 cup water

2 tablespoon orange zest

Method

Mini orange and poppy seed cakes

1.Preheat oven to moderate, 180°C. Lightly grease a 12-hole muffin pan.

2.In a small bowl, combine poppy seeds and milk. Set aside, 20 minutes, to soak.

3.In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition.

4.Lightly fold in flours, hazelnut meal, juice, zest and poppy seed mixture until well combined. Spoon mixture evenly into recesses.

5.Bake 20-25 minutes, until cooked when tested. Cool in pan, 5 minutes, before turning onto a wire rack .

Syrup

6.In a small saucepan combine sugar, juice, water and zest. Stir on low heat until sugar dissolves. Increase heat to medium and simmer, 10 minutes, without stirring, until syrupy.

7.Drizzle hot syrup over warm cakes until all syrup has been absorbed. Garnish with zest from syrup, if desired.

Store orange poppy seed muffins in an airtight container in the fridge. Accompany with a little cream, if you like, for a delicious dessert.
Note

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Ingredients

Method

Mini orange and poppy seed cakes

Syrup

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