I recently found myself on orange duty for Lacey’s netball team. I don’t know if that’s something that’s done around the world, but for those not in the know – orange duty is simply bringing orange quarters to a game for players to eat during half time.
Now, I had no idea how many oranges one needs to have for orange duty, so I just assumed two BIG bags of oranges might be enough. Hot tip: It’s too many!
So, we had way too many oranges and I had to think of ways to use them up {as well as just eat them as is}. As always, I thought about CAKE. Orange poppy seed cake. And you know sour cream and cakes is ALWAYS a good idea, so this cake is utter perfection.
Oranges are in season now, so it’s a great opportunity to use them in this delicious cake recipe. Lemon would totally work too!
Orange Poppy Seed Sour Cream Cake
Ingredients
120g butter, at room temperature
1 1/2 cups caster sugar
3 eggs
4 tablespoons orange zest
3 tablespoons of orange juice
300ml of sour cream
2 1/2 cups plain flour
1/2 teaspoon bicarbonate soda
1/2 teaspoon baking powder
1 tablespoon poppy seeds
Instructions
1. Preheat your oven to 180ºC, and prepare a bundt tin by greasing it {I don’t like to flour it as well, because the flour can sometimes ruin the outside of the cake}.
2. In a large bowl, combine the butter and sugar, beat with electric beaters until creamed together, and light and fluffy.
3. Add the eggs one at a time, beating after each addition. Stir in the orange juice, zest and sour cream.
4. Add in the flour, baking powder, baking soda and poppy seeds. Mix together until all combined, and poppy seeds are evenly distributed. Pour into prepared tin, and place into the oven. Cook for 40-50 minutes, or until cooked through {golden, and skewer comes out clean}.
5. Once cooked, allow to cool and then turn onto a wire rack to cool completely. The cake is super moist as is, but you can always make an orange zest icing to put on top, if you like!
