WHB #71: Bitter orange & poppy seed cake

WHBThis week Anna from Anna’s Cool Finds is hosting the Weekend Herb Blogging. This week I focus on Seville Orange. The Sevilla Orange fruit are similar to sweet oranges but smaller and the peel is thicker and more uneven. sevilla oranges Bitter Oranges are the favoured citrus fruit for marmalade production in the UK. The legend goes back to 1797 and Dundee, Scotland, where a Spanish ship carrying Seville oranges took refuge in the harbor town of Dundee. A local grocer by the name of James Keiller purchased the cargo and his wife Janet saw the potential of these wonderful Spanish oranges. She boiled them with sugar and the result was a delicious product now known as Orange Marmalade. I didn’t use Dundee marmalade but Seville Thick Cut Orange Marmalade from The Wooden Spoon, purchased in my favourite British Shop for the

Bitter orange & poppy seed cake

Bitter orange & poppy seed cake

Bitter orange & poppy seed cake is an easy all-in-one cake made with yogurt for a light texture.

Bitter orange & poppy seed cake Button German

YIELD: 8 slices

Bitter orange & poppy seed cake

Bitter orange & poppy seed cake is an easy all-in-one cake made with yogurt for a light texture.


  • 100 grams Good-quality thick-cut marmalade, 3 tablesp.
  • 150 grams Natural bio yogurt
  • 3 Eggs, size M
  • 175 grams Golden caster sugar, 6oz
  • 200 grams Self-raising flour, 8oz °
  • 1/2 teasp. Baking powder
  • 175 grams Butter, softened, 6oz
  • 1 Orange, the zest
  • 2 teasp. Poppy seeds, toasted
  • 1 pinch Salt


  • 1/2 Orange, the juice
  • 5 tablesp. Marmalade


modified by from:
Good Food Magazine, March 2007, p.104


  1. Heat oven to 160 °C/fan 140 °C/gas 3. Butter a deep, medium-sized loaf tin (about 20 x 10 cm, measured from the top), then line the base with a rectangle of non-stick baking paper. Put the marmalade into a small pan, heat gently until melted (or use a microwaveproof jug or bowl, then cook on High for 30 secs). Beat in the yogurt, then let cool for a few mins.
  2. Put the remaining cake ingredients into a large bowl and beat with an electric hand whisk until smooth. Quickly beat in the yogurt and marmalade mix, then pour into the prepared tin. It will be quite runny. Leave the mix mounded in the middle of the tin rather than levelling the top, to help it rise and crack in the middle.
  3. Bake for 1 hr-1 hr 10 mins until golden and well-risen; a skewer should come out clean. Take a look at the cake after 45 mins; if it has taken on a lot of colour, loosely coves with baking paper.
  4. Meanwhile, heat the orange juice and marmalade in a small pan over a gentle heat until the marmalade melts (or use the microwave as before). Set aside to cool, stirring now and again, until you have a thick but still runny, glaze. When the cake is ready, cool in the tin for 10 mins, then turn onto a rack. Spoon the topping over the cake while it’s just warm. The cake is best served the day it’s made, but will keep for up to 3 days tightly wrapped in an airtight container. Will freeze for up to 1 month, un-glazed.

°* 194 g flour Type 405 + 6 g baking powder
total time: 1,5 h
preparation time: 15 minutes
cook/baking time: 60 minutes

Nutrition facts per serving:
422 kcalories, 6 g protein, 54 g carbohydrates, 21 g fat,12 g saturated fat, 1 g fibre, 35 g sugar, 0.80g salt

* = Affiliate-Link zu Amazon

more recipes and entries in English
more recipes with poppy seeds

Edit 2017-04-11: Missing bitter orange picture added

5 thoughts on “WHB #71: Bitter orange & poppy seed cake

  1. kalyn (Gast)

    Really a beautiful cake. I’ve seen these type of oranges growing somewhere, I think it was in Greece, but can’t remember for sure. My brother loves anything with poppy seeds and fruit; I bet he would love this!

  2. Bella-Zitronella

    Mjammy! sieht unheimlich lecker aus. Momentan bin ich ohnehin auf dem „Orangen Marmeladen“ Trip! Unverzichtbar für mein Frühstück. Ich hoffe, dass ich bald Zeit finde, den Kuchen auszuprobieren. Aber erstmal ist der Fanta Kuchen dran :)

  3. Anna Haight (Gast)

    Great timing for Californians (and the US)!
    Hello Ulrike! We’re the same age, and even though separated by ocean we share interests and tastes! This is so fabulous and such good timing for the US where most of the eating oranges are supplied by California – and most of the crop was wiped out. (Florida supplies most of the oranges for orange juice). It looks moist and flavorful, and I can’t wait to try it! Thanks for participating in WHB!


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