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.
Ingredients
Cake
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
Makes 24 pieces
Method
1. Line an AGA half size roasting tin with Bake-O-Glide.
2. 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.
3. 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.
4. Allow to cool for 20 minutes then remove the tin and Bake-O-Glide. Place on a cooling rack until cold.
5. 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.
