Tuesday 17 April 2007

Citrus Poppy Seed Syrup Cake

It had be a very long time since I wanted to try making this Citrus Poppy Seed Syrup Cake. It's a very common cake found in western country where they have different varieties of recipe on making this.

The seeds of the poppy are widely used as the popular "poppy seed" found in and on many food items such as bagels, muffins and cakes. The seeds can be pressed to form poppy seed oil, which can be used in cooking. The sales of poppy seeds is banned in Singapore due to the morphine content. Although the drug opium is produced by "milking" latex from the unripe fruits rather than from the seeds, all parts of the plant can contain or carry the opium alkaloids, especially morphine and codeine. This means that eating foods (e.g. muffins) that contain poppy seeds can result in a false positive for opiates in a drug test.

I got these Poppy Seeds from my best pal Tracy who bought it from one of the spice shop in Malaysia. Thank Tracy or else I won't be able to try out this wonderful cake. Although the adding of poppy seeds doesn't seems to make any different to me but those who tried this cake all said that it's very nice so I guess it might be due to the content of the seeds...... :)

For those who wish to try this cake but cannot find the poppy seeds in Singapore. I also encourage that you can go ahead trying without adding it. Because the citrus favour without the Poppy Seeds will also make this a very good and moist afternoon Tea Time Cake. The combination of the citrus syrup with the cake really make it sweet, sour and fragrant.Posted by Picasa

250g Butter, chopped
3/4 Cup Castor Sugar
3 Eggs
1 1/2 Teaspoons Vanilla Essence
1 1/2 Cups Self-Raising Flour
3/4 Teaspoon Baking Powder
1/4 Cup Poppy Seeds
1/4 Cup(60ml) Fresh Milk
2 Tablespoons Mixed Citrus Juice
1 Tablespoons Grated Lemon & Orange Rinds

1. Cream butter and sugar together on medium speed in a large bowl until light and fluffy.(about 5 - 8 mins)
2. Add eggs one at a time, beating well after each addition. Mix in the vanilla essence/orange liqueur.
3. Sift flour and baking powder together, fold into creamed mixture with poppy seeds, milk, juice and rind.
4. Pour the mixture into a prepared 8" kugelhopf tin or round baking tin and smooth the top.
5. Bake in a moderate 180 degree oven for 50 - 55 minutes or until a skewer inserted into the centre and comes out clean and dry.
6. Pierce cake in several places with a skewer, spoon over half the syrup.
7. Allow to cool, remove cake from tin, transfer to a wire rack over a tray.
8. Pour over the remaining syrup and serve warm or cold with cream and fresh fruits of choice.

Citrus Syrup:
1/2 Cup Sugar
1/4 Cup(60ml) Orange Juice
1/4 Cup(60ml) Lemon Juice

1. Combine sugar and juices in a small saucepan.
2. Bring to the boil, stirring to dissolve sugar.
3. Reduce heat and simmer without stirring for 3 minutes.
4. Remove from stove and set aside.

a) I replace the Vanilla Essence with 2 Teaspoons Grand Mariner(orange liqueur) because I want it to have more citrus favour.
b) You can add in more citrus juice if the final batter is too dry.
c) I mixed about 1 1/2 tablespoons of cocoa powder to 5 tablespoons of batter some citrus juice to form a cocoa batter to do the swirl effect on this cake.(optional)
d) You can prepared the juice 5 - 10 mins before the cake is ready from the oven.


  1. Hi Ellena

    I am trying to bake the Citrus Poppy Seed syrup cake and may I request your help toto convert the following ingredients into gms instead:

    what is the weight of 3/4 cup castor sugar and 1 1/2 self raising flour. I'm not using poppy seeds as I do not have. Thank you very much.


  2. Hi... Florence.. thanks for dropping by... I had already reply your emails... and hope that u will like this cake...... :) Do let me know the outcome....



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