Orange and poppyseed syrup cakes

This delicious recipe uses yoghurt and almond meal to create moist, fluffy cakes that are perfected with the orange, honey and cardamom syrup that's spooned over the top

  • 20 mins preparation
  • 25 mins cooking
  • Makes 6
  • Print


Orange and poppyseed syrup cakes
  • 1/2 cup yoghurt
  • 2 tablespoon poppy seeds
  • 125 gram butter, chopped, at room temperature
  • 1/2 cup caster sugar
  • 2 eggs
  • finely grated zest of 1 orange
  • 1 3/4 cup plain flour
  • 2 1/4 teaspoon baking powder
  • 1/2 cup almond meal
  • 1/4 cup orange juice
  • thick cream, to serve
  • 2 cup orange juice
  • 1 cup sugar
  • 5 cardamom pods, bruised, or 2 teaspoons ground cardamom
  • 1/4 cup honey


Orange and poppyseed syrup cakes
  • 1
    Preheat oven to moderate, 180°C. Grease a 6-hole Texas muffin pan.
  • 2
    Combine yoghurt and poppy seeds. Set aside.
  • 3
    Using an electric mixer, cream butter and sugar together, until light and fluffy. Add eggs, one at a time, beating well. Beat in zest.
  • 4
    Sift flour and baking powder together. Lightly fold into creamed mixture alternately with almond meal,juice and yoghurt.
  • 5
    Spoon mixture into pan. Bake for 20-25 minutes, until inserted skewer comes out clean.
  • 6
    Meanwhile, make the syrup. Combine juice, sugar and cardamom in a saucepan. Stir over low heat, without boiling, until sugar dissolves. Bring to boil then reduce heat. Simmer for 8- 10 minutes, until syrupy. Stir honey through off heat.
  • 7
    Drizzle half the syrup over warm cakes. Cool in pan for 5 minutes. Turn onto wire rack. Serve warm with remaining syrup and cream.

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