Are you the type who enjoys collecting recipes from different sources? Perhaps one from the magazine, or another from a newspaper? I remembered my mother in law who had a drawer full of recipes she collected over the years but alas, had to throw most of the away as it didnt interest her anymore.
Around 2 years ago, I started putting a file together with recipes that I have printed out (Thank you all who inspired me!) and clippings from various sources. Recently, I pulled this one out to give it a go. Donna Hay writes for The Sunday Times- a weekend newspaper here in Western Australia. I was intrigued by the orange slices resting on top of the loaf.
The slices didn’t disappoint but I thought the loaf was a tad too dry. Certainly, the syrup went really well with it.
I didn’t take any photos with the syrup as I brought it to a gathering and only pour the sauce over it when guests arrived. Still, I think the orange slices look mighty enticing to me. All the slices could be eaten as such which adds a nice tang to it.
Orange and Poppy Seed Loaf
1/2 cup caster sugar
1 tsp poppy seeds
1 tablespoon orange rind
1 cup self raising flour
1 cup caster sugar
1/2 cup water
1 orange thinly sliced
(Ps- I sliced another orange as my first orange wasn’t neatly sliced up)
Pre heat Oven 160C. Beat butter and sugar till creamy. Add eggs one at a time. Stop beating, fold in poppy seeds, rind, milk and flour till combined. Spoon mixture into lined loaf tin. Bake for 50 mins till done.
Syrup- place sugar and water in saucepan. Stir till sugar dissolves over heat. Add orange and cook for 10 or so minutes. Set aside to cool. Top loaf with orange slices and pour syrup to serve.