Ingredients
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Melted butter, to grease
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125ml (1/2 cup) fresh orange juice
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130g (1/2 cup) Greek-style natural yoghurt
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60g (1/4 cup) poppy seeds
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250g butter, at room temperature, chopped
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270g (1 1/4 cups) caster sugar
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2 tablespoons finely grated orange rind
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4 eggs
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340g (2 1/4 cups) plain flour
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2 1/2 teaspoons baking powder
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1 orange
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150g (1 cup) pure icing sugar
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1 tablespoon fresh orange juice, extra
Method
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1Preheat oven to 160°C. Brush a 25cm (top measurement) kugelhopf pan with melted butter to lightly grease. Combine the orange juice, yoghurt and poppy seeds in a small bowl.
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2Use an electric beater to beat the butter, caster sugar and orange rind in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.
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3Sift the flour and baking powder over the egg mixture. Add the yoghurt mixture and use a large metal spoon to fold until just combined. Spoon mixture into the prepared pan and smooth the surface. Bake in oven for 1 hour or until a skewer inserted into the cake comes out clean. Set aside for 5 minutes to cool slightly. Turn onto a wire rack to cool completely.
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4Use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel rind from the orange. Use a small sharp knife to remove white pith from the rind. Cut rind into thin strips.) Combine the icing sugar and extra orange juice in a bowl until smooth. Pour over the cake and sprinkle with the orange rind. Set aside for 20 minutes or until the icing is set.
Source: taste.com.au
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