I have been a little busy lately shooting a range of local restaurants and cafes in Toowoomba for the Cancer Council fundraiser event ‘Toowoomba’s Largest Girls Night In’. Now that is finished I can get back to some personal projects and in the kitchen. This weekend I asked our daughter Amy what should I cook this and she requested Orange and Poppy Seed Cake. I had plenty of oranges and I wanted to shoot on a new plate that I had bought a little while ago but not used as yet. I had intended to shoot it on a new background that I had purchased from another photographer which is a large piece of ply covered in a beautiful blue grey wooden floorboards. But I only just realised as I was starting to write this blog I had totally forgotten this. Oh well more opportunity in the future.
I found this recipe in the Marie Clare edition. This book has never failed me and it is normally very simple to follow. No need for complexity. Just simple goodness.
There is something about oranges when you cut them real thin…they look like stained glass windows. Beautiful little parcels of juice encapsulated within the delicate membranes just waiting to escape and fill the air with citrus delight.
My kitchen smelt devine with the fresh citrus oil escaping as I juiced them and gathered the rind. I love anything with poppy seeds in them. When you take a mouthful each little seed just pops in your mouth. It adds a delicate crunch to the moist cake texture.
Our two teenage children were hidden in their rooms until the smell of the cakes found their senses and to their disappointment they could not have a slice just yet till they cooled and I could ice them. Oh and of course take my photos. Even the big kid (Sonny) was warned not to touch.
I made a large thin round one and two smaller round cakes. I like to have a balanced amount of icing to the ratio of cake. I am not sure what is your favourite type of icing but this cake just demanded cream cheese with orange juice and icing sugar. So I was taking a risk but I had to go down to the shops to get some cream cheese. I needed to wait for the cakes to cool anyway.
So there it is, in all it’s simple glory. Next time I will make a double batch and double layer the larger size and put some icing in the middle like I did for the small one. This cake forms a nice crisp outside complimenting the softness on the inside.
What do you think? I hope you like. I recommend this recipe so feel free to make and let me know your thoughts.