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Orange and Poppy Syrup Cake
Serves 12
¹/
³
cup poppy seeds
¼ cup milk
185g butter, softened
1 ½ cups caster sugar
1 tablespoon finely grated orange rind
3 eggs
2 cups self-raising flour
½ cup almond meal
1 cup orange juice
1. With the Extension ring and High Rack
in place, preheat oven to 250°C. Lightly
grease (and line if possible) a 20cm ring
pan.
2. Combine seeds and milk in a small bowl;
stand for 20 minutes
3. Meanwhile, beat butter, 1 cup of the
sugar and rind in a small bowl with an
electric mixer until smooth; beat in eggs
one at a time until just combined between
additions.
4. Transfer to a large bowl, stir in flour,
almond meal, poppy seed mixture and ½
cup of the orange juice.
5. Spoon mixture into prepared pan. Using
the Oven Tongs, place cake pan into oven.
Reduce temperature to 180°C.
6. Bake for about 1 hour or until cooked
when tested. Stand in pan for 5 minutes
before turning onto a plate.
7. To make syrup, combine remaining orange
juice and sugar in a small saucepan, stir
over low heat until sugar dissolves. Bring
to a boil; simmer without stirring for 2
minutes. Pour hot syrup over warm cake.
Banana Bread
Serves 8-10
2 cups self-raising flour
²/
³
cup brown sugar
1 teaspoon ground cinnamon
½ cup milk
2 eggs
50g butter, melted
1 ½ cups mashed over ripe banana
1. With the Extension ring and High Rack in
place, preheat oven to 250°C. Grease and
line a 24cm x 14cm loaf pan.
2. Place flour, sugar and cinnamon in a large
bowl; stir to combine. Whisk milk, eggs,
butter and banana in a large jug. Pour milk
mixture into flour mixture and stir until just
combined.
3. Spoon mixture into prepared pan. Using
the Oven Tongs, place loaf pan into oven.
Reduce temperature to 190°C. Bake for
about 1 hour 10 minutes or until cooked
when tested. Stand in pan for 5 minutes
then turn onto a wire rack to cool.
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