Orange poppy seed cake - Outward Bound

Orange poppy seed cake


This is a favourite dessert at Outward Bound that can easily be adapted for a gluten free variety.


Outward Bound kitchen staff with the delicious orange poppy seed cake

  • 175 g butter, softened (substitute margarine for dairy free)
  • 1 and ½ c caster sugar
  • 2 tbsp grated orange rind
  • 4 large eggs
  • ½ c low fat yoghurt (substitute thick coconut cream for dairy free)
  • ½ c orange juice
  • 1 and ½ c plain flour (substitute ground almond for gluten free)
  • ½ c poppy seeds
  • ½ tsp baking soda


  •  Preheat oven to 160˚C.
  • Grease and flour a 20cm ring tin.
  • Cream butter and sugar until pale.
  • Add orange zest and eggs, one by one, beating well.
  • Fold in yoghurt and orange juice.
  • Sift in flour, baking soda and poppy seeds.
  • Fold to combine.
  • Pour into tin. Bake 50 minutes or until skewer comes out clean.
  • Allow to stand for 10 minutes before turning out.

Orange syrup:

  • 1 c orange juice
  • ½ c lemon juice
  • 2 tbsp orange zest
  • ½ c sugar


  • Combine ingredients in pan.
  • Bring to boil and simmer until thick and syrupy.
  •  Pour hot syrup over cake to serve with cream and/or yoghurt.