Poppy seed and blood orange cake
- 125 grams butter
- 1 1⁄4 cups caster sugar
- 2 eggs
- 1 cup ricotta cheese
- 1 blood orange - zested & flesh finely chopped (may substitute 1 small navel orange)
- 1 cup poppy seeds
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 cup orange juice
- 1⁄2 cup milk
Pre-heat oven to 180ºC. Lightly spray a baking dish and line with baking paper. Cream softened butter and sugar with an electric mixer. Add eggs one at a time beating until combined. Gently stir in ricotta, orange zest and flesh with a metal spoon. Fold in remaining ingredients. Pour into a baking dish and bake for 45 minutes or until a skewer inserted into centre comes out clean.
Orange syrup
- 1 blood orange
- 1 cup sugar
- 1⁄2 cup water
Thinly slice the whole orange. Place sugar and water in saucepan, stir over medium heat until sugar is dissolved. Add the orange slices and bring to the boil, then simmer for 10 minutes. Remove from heat and pour over cake while still warm.
© Recipe specially prepared for Freedom by Lisa Campton