The best delicious Tangelo And Poppyseed Loaf Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tangelo And Poppyseed Loaf Cake recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tangelo And Poppyseed Loaf Cake.
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200 g Butter
Grated rind of 1 tangelo;
-(juice reserved for
; the syrup)
3/4 c Castor sugar
3 lg Eggs
1 1/4 c Self-raising flour
1/2 c Plain flour
3 tb Poppyseeds
1/2 c Milk
FOR THE SYRUP
1 Tangelo; juice and rind of
Reserved tangelo; (see
-above) , juice
; of
2 tb Sugar
2 tb Marmalade
Line the base of a 20cm. springform tin with “Glad Bake” by laying a large
piece of the baking paper over the base of the cake tin then replacing and
securing the sides. Butter the tin thoroughly using a little of the butter
in this recipe.
Beat the remaining butter with the grated rind of the tangelo and the sugar
until light and fluffy then add the eggs one at a time, beating well after
each addition.
Mix the self raising and plain flours together. Fold in the flour mixture,
poppyseeds and the milk and mix well so that there are no flour particles
visible.
Turn the cake into the prepared tin and bake at 180c. for 50 minutes or
until the surface of the cake is golden and “bounces back” when gently
pressed in the centre with your finger.
Meanwhile, make the syrup. Place the tangelo juice in a small saucepan with
the sugar and the marmalade and bring to the boil then simmer for two
minutes and remove from the heat.
Remove the cake from the oven and cool for a few minutes then pour over the
syrup and allow it to soak into the cake. Remove the cake and serve warm or
at room temperature.
Yields
1 servings
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