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Sour Cream Poppy Seed Orange Cake (D, TNT)
Source: A dear friend who is no longer with us
Serves: 1 tube cake

200g (7 oz.) butter
1 cup sugar
3 eggs, separated
1 cup sour cream
Grated rind of one orange
1-3/4 cup plain flour
1 tsp. baking powder
1 tsp. bicarbonate of soda
200g (7 oz.) poppy seeds

Orange Syrup:
Grated rind and juice of 2 oranges
3/4 cup sugar
Juice of 1 lemon
Dash of salt

Make Cake:
Cream butter and sugar. Add egg yolks, sour cream, and orange rind. Beat until light and fluffy.

Sift together flour, baking powder, and bicarbonate of soda. Stir into mixture. Fold in poppy seeds.

Beat egg whites until stiff but not dry and fold into mixture.

Turn into oiled turban mould (bundt tin) and bake for 1 hour at 160°C (that's between 300°F and 325°F)

Remove from oven and let stand for about 10 minutes before loosing out of tin onto a plate with a rim.

Make Syrup and Assembly:
Make orange syrup by combining all ingredients and boiling for 3 to 4 minutes. Pour hot syrup slowly over top of cake.

Posted by Renée Glass

Nutritional Info Per Serving: N/A