September 4, 2025
Odlum’s Orange & Poppy Seed Cake with Yoghurt Icing
Odlum’s Orange & Poppy Seed Cake with Yoghurt Icing
A zesty, moist Odlum’s Orange & Poppy Seed Cake topped with creamy yoghurt icing for a light, refreshing treat.
Print Pin RateServings: 8
Calories
Carbs
Protein
Fat
Ingredients
Cake
- 3 tbsp poppy seeds
- 150 g spreadbale margarine or unsalted butter softened
- 200 g caster sugar
- 125 ml milk
- 80 ml fresh orange juice
- 1 tbsp finely grated orange zest
- 3 eggs
- 70 g ground almond
- 300 g Odlums self-raising flour sifted
Yoghurt Butter Icing
- 50 g real Irish butter softened
- 75 g live natural yoghurt strained*
- 250 - 300 icing sugar sifted
- Extra poppy seeds to decorate
Instructions
Prepare the tin
- Preheat oven to 160°C (fan). Grease and line a 20cm round cake tin (8-inch).
- This size is essential to get the right height and shape.
Cream
- Beat butter, sugar, zest, and almond meal until pale and creamy.
Add eggs
- Mix in the eggs, one at a time.
Add liquids
- Pour in the milk and orange juice, mix until smooth.
Fold in
- Gently fold through the self-raising flour and poppy seeds.
Bake
- Spoon into the tin, smooth the top, and bake for 50–55 minutes, until a skewer comes out clean.
- Cool in the tin for 30 minutes, then turn out onto a rack to cool fully.
Make the icing
- Line a sieve with a clean muslin, J-cloth, or kitchen paper. Add the yoghurt and let it strain for at least 30 minutes until thick.
- Beat the butter and thickened yoghurt until smooth.
- Add icing sugar gradually and beat until pale and creamy.
- Chill for 30 minutes.
Finish
- Dollop icing onto the centre of the cooled cake, spread with the back of a spoon, and sprinkle poppy seeds around the edge.