55g (2 oz) poppy seeds
4 tbsp orange juice
225g (8 oz) soft margarine
225g (8 oz) caster sugar
4 free range eggs
300g (10 oz) self raising flour
Grated rind of 1 orange
150g (5½ oz) thick marmalade
Soft orange icing
55g (2 oz) butter, melted
2-3 tbsp orange juice
2 tsp grated orange zest
225g (8 oz) icing sugar
The AGA cooker is famous for its traybakes – large, shallow cakes which can be cut into many pieces. This particular bake has a distinctive poppyseed texture and a tasty orange tang. Tradition has never tasted so good.
Serves Makes 24 pieces
Line an AGA half size roasting tin with Bake-O-Glide.
Place the poppy seeds and orange juice into a saucepan and bring to the boil on the boiling plate, stir and allow to cool. Place the remaining ingredients into a basin and beat together. Add the poppy seeds and mix thoroughly.
Slide the roasting tin onto the third set of runners in the baking oven and cook for about 35-40 minutes until golden and cooked. Allow to cool for 20 minutes then remove the tin and Bake-O-Glide. Place on a cooling rack until cold.
To make the icing melt the butter in a bowl on the AGA top plate. Add the remaining ingredients to the butter, beat together well and spread on the cake, the icing thickens on cooling. Mark a pattern with a palette knife. Leave to set and then cut into 24 pieces.
If you like this recipe, you may also like Coffee and Walnut Traybake