Ingredients
½ cup buttermilk
⅓ cup poppy seeds
¾ cup unsalted butter
softened
1 cup caster sugar
3 eggs
2 orange
zested, juiced
591ml self-raising flour
2 orange
segmented
2 mandarin
segmented
1 vanilla bean
½ cup caster sugar
1 sprig fresh rosemary
Equipment
- 1 bowl
- 1 26cm cake tin
- 1 baking tray
- 1 wire rack
- 1 serving platter
Instructions
- Preheat oven to 200°C (180°C fan-forced) and grease a 26cm cake tin.
- Combine the buttermilk and poppy seeds in a bowl and set aside while you make the cake batter.
- Cream the butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in the zest, juice and poppy seed buttermilk. Fold through the flour and spoon the mixture into pre-prepared cake tin and bake for 30 minutes.
- Meanwhile, to make the vanilla roasted citrus, place all ingredients except for the rosemary in a bowl. Mix well so everything is really well combined. Lay out two pieces of baking paper on top of each other and place the citrus in a little pile in the very middle. Wrap up like a little present and tie together with kitchen string. Place on a baking tray and add to the oven for the cake’s last 15 minutes of baking.
- Once the cake is cooked, let cool on a wire rack and then place on a serving platter or plate. Remove the citrus from the oven, unwrap and then tip it straight over the cake. Serve with ice cream or cream.
Notes
Tip
If you are a grapefruit person then by all means add one or two to your fruit parcel before you bake it.
Tip
This little package would be beautiful for breakfast with granola or as a topping for a vanilla panna cotta.
