Description
A delightful Orange Sultana Cake with Cardamom Poppy Seeds that combines sweet, tangy oranges with chewy sultanas and aromatic cardamom.
Ingredients
Scale
- 225g (1 ¾ cups) all-purpose flour
- 150g (¾ cup) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cardamom
- ¼ tsp salt
- Zest of 2 oranges
- 2 large eggs
- 120ml (½ cup) freshly squeezed orange juice
- 100ml (⅓ cup + 1 tbsp) vegetable oil
- 1 tsp vanilla extract
- 120g (¾ cup) sultanas
- 2 tbsp poppy seeds
Instructions
- Preheat your oven to 175°C (350°F) and grease and line a 20cm (8-inch) round cake pan or loaf tin with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cardamom, salt, and orange zest. Whisk thoroughly.
- In a separate bowl, whisk together the eggs, freshly squeezed orange juice, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together. Then, fold in the sultanas and poppy seeds.
- Pour the batter into the prepared cake pan and smooth the surface. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week if you want to keep it longer.
- For longer storage, freeze the cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Orange Sultana Cake, Cardamom, Poppy Seeds, Baking, Dessert