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Photo of Orange poppyseed cake by WW

Orange poppyseed cake

Total Time
1 hr 20 min
20 min
40 min
You won't believe how few ingredients are needed to whip up this morning tea treat. Slivers of orange rind and a sweet syrup make it moist and zesty


Poppy seeds

¼ cup(s), (40g)

Reduced-fat milk

¼ cup(s), (60ml)

Reduced fat oil spread

100 g

Orange rind

2 tsp, finely grated

Caster sugar

1 cup(s), (220g)


2 medium

White self-raising flour

1¼ cup(s), (185g)

Freshly squeezed orange juice

½ cup(s), (125ml)

Orange rind

½ cup(s), cut into thin strips


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper. Combine poppyseeds and milk in a small bowl and set aside for 20 minutes.
  2. Finely grate the rind of 1 orange. Remove the rind from remaining orange and cut into thin strips. Squeeze the juice from both oranges into a bowl [you will need ½ cup (125ml)]. Using electric beaters, beat spread, 2 teaspoons finely grated rind and half the sugar in a medium bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in flour, then poppyseed mixture and ¼ cup (60ml) juice.
  3. Spoon mixture into prepared tin and smooth the surface. Bake for 40–45 minutes or until cooked when tested with a skewer. Stand cake in tin for 5 minutes before turning out onto a wire rack.
  4. Meanwhile, combine remaining sugar, ¼ cup (60ml) juice and 1⁄3 cup (80ml) water in a medium saucepan over medium heat. Cook, stirring, for 2–3 minutes or until sugar has dissolved. Stir in orange rind strips. Bring to the boil. Reduce heat and simmer, uncovered, for 10–12 minutes or until slightly thickened. Pour syrup over warm cake, arranging rind in the centre. Serve warm or cold.


TIP: This cake can be stored in an airtight container for up to 3 days.