I'm using the excuse that it wasn't my oven; As my defence, that the cake wasn't cooked enough; It obviously wasn't that, I didn't read the recipe properly, and the oven was supposed to be set at 160 instead of 180. That's also obviously, why the background has been occasionally changing recently, since I've been making full use of the house my mum house/dog sits for; by borrowing their kitchen of course!This is now the second citrus fruit, and poppy seed cake in a row, after this one. I do like them, I promise!(well it was my birthday cake) I'm not just trying to use the packet of poppy seeds up, like you all think. I love the slight crunch, and the nuttiness they give the cake. If your making the cake for a special occasion, then toasting the seeds will enhance their flavour.
If you don't like orange marmalade, then feel free to change it to a different marmalade, such as lime, or lemon. Also feel free to swap the marmalade top, with a sugar crust (just mix granulated sugar and orange juice together, use this recipe for it). If you don't like poppy seeds, then feel free to take them out.
3 tbsp thick cut marmalade
150g plain yogurt
175g caster sugar
200g self raising flour
1/2 tsp baking powder
zest of orange
5 tsp poppy seeds
for the sticky top:
juice 1/2 orange
5 tbsp marmalade
1. preheat the oven to 160°c.
2. butter and line a loaf tin
3. melt the marmalade into a small pan or microwave, then beat in the yogurt and leave to cool
4. put the remaining cake ingredients into a bowl and beat until smooth
5. quickly beat in the yogurt and marmalade mix, and pour into the tin( it will be quite runny).Don' smooth and level the top to encourage a crack in the middle.
6. bake for 1hr- 1hr 10mins, until golden and well risen, loosely cover if its getting too brown
7. meanwhile, while heat the orange juice and marmalade in a small pan, until combined and thick, but still runny glaze
8. spoon over the topping, while it's still warm