Tangelo and poppyseed loaf cake

Yield: 1 servings

Measure Ingredient
200 grams Butter
\N \N Grated rind of 1 tangelo; (juice reserved for
\N \N ; the syrup)
¾ cup Castor sugar
3 larges Eggs
1¼ cup Self-raising flour
½ cup Plain flour
3 tablespoons Poppyseeds
½ cup Milk
1 \N Tangelo; juice and rind of
\N \N Reserved tangelo; (see above) , juice
\N \N ; of
2 tablespoons Sugar
2 tablespoons Marmalade


Line the base of a 20cm. springform tin with "Glad Bake" by laying a large piece of the baking paper over the base of the cake tin then replacing and securing the sides. Butter the tin thoroughly using a little of the butter in this recipe.

Beat the remaining butter with the grated rind of the tangelo and the sugar until light and fluffy then add the eggs one at a time, beating well after each addition.

Mix the self raising and plain flours together. Fold in the flour mixture, poppyseeds and the milk and mix well so that there are no flour particles visible.

Turn the cake into the prepared tin and bake at 180c. for 50 minutes or until the surface of the cake is golden and "bounces back" when gently pressed in the centre with your finger.

Meanwhile, make the syrup. Place the tangelo juice in a small saucepan with the sugar and the marmalade and bring to the boil then simmer for two minutes and remove from the heat.

Remove the cake from the oven and cool for a few minutes then pour over the syrup and allow it to soak into the cake. Remove the cake and serve warm or at room temperature.

Converted by MC_Buster.

Per serving: 1992 Calories (kcal); 180g Total Fat; (79% calories from fat); 24g Protein; 82g Carbohydrate; 1016mg Cholesterol; 1901mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 0 Vegetable; 1 ½ Fruit; 34 ½ Fat; 3 ½ Other Carbohydrates Converted by MM_Buster v2.0n.

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