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.
Makes 24 pieces
55g poppy seeds
6 tbsp orange juice
225g soft margarine
225g caster sugar
4 free range eggs
300g self raising flour
1 orange, zested
150g thick cut marmalade
55g butter, melted
2 tbsp orange juice
225g icing sugar
Preparation Time: 23 minutes. Cooking Time: 37 minutes.
1. Line an AGA half size roasting tin with Bake-O-Glide.
2. Place the poppy seeds and orange juice into a small saucepan and bring to the boil on the boiling plate, hotplate on boiling setting or induction on high. Stir and allow to cool.
3. Place the margarine, sugar, eggs, flour, orange rind and marmalade into a large basin and beat together using an electric mixer or wooden spoon until light and fluffy.
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. Add the poppy seeds and mix thoroughly.
5. Place the mixture in the prepared tin and smooth over the top.
6. Bake in the oven. CAST OVEN: Slide the roasting tin onto the third runners. FAN OVEN: preheated to B4/160°C/325°F. Bake for about 35-40 minutes until golden and springy.
7. Allow to cool for 20 minutes in the tin. Remove the tin and Bake-O-Glide. Place on a cooling rack until cold.
8. To make the icing, place the melted butter, half of the remaining orange juice and orange zest into a bowl. Gradually add the icing sugar and beat together until smooth. Add more orange juice if needed.
9. Spread the icing on the cake, create a pattern with a palette knife. The icing thickens on cooling.
