罌粟籽蛋糕 Orange Poppy Seed Cakes

無鹽牛油 80克

糖粉 60克

香橙果醬 45克

橙皮 1個

橙汁  50克

自發粉 110克

杏仁粉  35克

罌粟籽 20克

雞蛋 90克


1. 將牛油、糖粉、橙果醬、橙皮和橙汁置鍋內,以慢火煮至糖和牛油溶,攪勻,待凍。

2. 自發粉篩勻,與杏仁粉和罌粟籽混合,再將果醬混合物慢慢倒入粉內,拌勻。

3. 加入蛋拌勻,倒入模內。

4. 置焗爐,轉爐火以170℃焗25分鐘。

5. 出爐前,靜待10分鐘,退模,放在架上待凍,在餅面上唧果醬。



unsalted butter 80g

caster sugar  60g

marmalade preserves  45g

finely granted orange rind  1

orange juice 50g

self raising flour  110g

ground almond 35g

poppy seeds  20g

egg 90g


1. Place butter, caster sugar, marmalade preserves and orange juice in a saucepan,simmer until sugar and butter are dissolved. Stir until mix and leave to cool.

2. Sift self raising powder, mix with ground almond and poppy seeds well, then pourpreserves mixture gradually into the flour and stir until mix.

3.Stir in egg, mix well and pour into the cake pan.

4.Reduce the heat of oven to 170℃ and bake for 25 minutes.

5. Remove from oven, allow to cool in the tin for 10 minutes before turning out onto awire rack. Pipe marmalade preserves on and serve.


hd