I’ve been making this poppyseed cake for decades and it never fails to get the thumbs up. It is a huge cake so if you might want to halve it if you don’t have a large family. However it will freeze well if it makes it that far!
4 Cups Self Raising Flour
1 1/2 Cups Raw Sugar
2/3 Cup Vegetable Oil
200G Sour Cream or Coconut Yoghurt
3 Cups Milk or Plant Based Milk1 Cup Poppy Seeds
Rind of 1 Orange
Rind of 1 Lemon
3/4 Cup of Raw Sugar
Juice of 2 Oranges
Juice of 2 Lemons
1/4 Cup Butter (vegan butter works just as well)
Grated Rind of 1 Orange
2 1/2 Cups Icing Sugar
1-2 Tbsp Very Hot Water
1/3 Cup Sour Cream or Coconut Yoghurt
Makes 1 Large Tray (around 20 slices). Yes we do big at The Mantra room lol.
Sift flour and mix with sugar in a bowl. Whisk together oil, sour crem, milk, poppu seeds and the rinds. Add to the dry ingredients and fold gently until well mixed. Pour into a large tray and bake at 180 degrees celcius for approximately 30 minutes.
Combine ingredients into a saucepan oer medium heat until sugar dissolves. Slowly pour over the hot cake. The syrup gets into the cake better if you prick the cake all over with a sharp knife or skewer
Cream together butter and orange rind. Add the icing sugar and beat. Add hot water as needed to form an icing with dropping consisteney. Add the sour cream and beat well. the consistency of the icing should be soft and fluffy. Spread over the cake once cooled.