Orange and Poppy Seed Cake

Posted on
April 13, 2020

Here is my recipe for the most deliciously moist orange and poppy seed cake you have tried, made a little healthier. The secret ingredients are whole oranges that have been gently boiled the flesh blended, extra virgin olive oil and Rokeby Farms Probiotic Milk, Filmjolk. A product I have learnt to love in all sorts of ways since being the consultant dietitian to Rokeby Farms over the last 3 years! This is still cake, but does have a few ingredients to boost the nutritional value with whole oranges, poppy seeds, extra virgin olive oil, eggs and Probiotic milk.


2 oranges, washed

¾ cup Rokeby Farms Probiotic Milk, Filmjolk

100g butter, softened

80ml Extra Virgin Olive Oil (light flavoured) or Hemp Oil

3 eggs

¾ cup caster sugar

1/3 cup poppy seeds

2 cups self raising flour

100g Light Cream cheese

2 tablespoons of reserved juice from the oranges

1 teaspoon orange peel, reserved from the oranges

¼ cup icing sugar


Grate finely 1 teaspoon of orange peel and set aside to use for decorating at the end

Place the 2 oranges in a saucepan and cover with water. Boil until soft, around 45 minutes.

When the oranges are cooked, pre heat the oven to 160 degrees Celsius.

Grease and flour a 20cm (8 inch) round spring form or round cake tin

When the oranges are soft, remove the peel. Reserve 2 tablespoons of juice to make the icing.

Place the oranges in a food processor and blitz. Add in the butter,oil, sugar and blend. Add in the eggs one at a time and mix well. Add in the poppy seeds, flour and the Rokeby Farms Probiotic Milk and blend to form a runny cake batter.

Transfer to the greased cake tin and place in the oven to bake for 45 minutes or until a skewer comes out clean.

While the cake is cooking make the icing.

Beat the cream cheese, icing sugar and orange juice in the food processor or mixer.

When the cake is cooled spread the cream cheese icing over the top and sprinkle with the grated orange rind.

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