Orange Poppy Seed Cakes
Ingredients
- 275g/10oz/2 1/2 cups plain (all-purpose) flour
- 150g/5oz/3/4 cup castor (superfine) sugar
- 15ml/1 tbsp baking powder
- 2 vegan eggs
- 75g/3 oz/6 tbsp vegan butter
- 75g/3oz/6 tbsp sunflower oil
- 25ml/1 1/2 tbsp poppy seeds
- 30 ml/2 tbsp orange juice, plus grated rind of 1 1/2 oranges
- 5ml/1 tsp lemon juice, plus grated rind of 1 lemon
- For the icing
- 25g/1 oz/1/4 cup icing (confectioner’s) sugar
- 15 ml/1 tbsp orange juice
Preparation
Lightly grease the cups of a muffin tin with the melted butter or line them with paper cases
Set aside 40 g/1 1/2 oz flour. Place the remaining dry ingredients in a mixing bowl. Make a well in the centre
Mix the eggs, butter, oil, poppy seeds, citrus juices and rinds
Pour over the dry ingredients. Fold in until just mixed. Leave 1 hour
Preheat the oven to 180°c/340°F/ Gas 4
Fold in the reserved flour into the batter but leave it lumpy
Fill the muffin cups three quarters full. Bake for 25 minutes, until risen and golden
Leave to stand in the tin for a few minutes, then turn out on to a wire rack to go cold
To make the icing, mix the icing sugar and orange juice in a bowl. Add a small quantity of water, if needed to make a runny consistency. Drizzle over the cakes
