Bec's Orange and Poppy Seed Loaf

Step 1

Set your oven to 170°C fan and line a 22 x 10 cm loaf pan.

Step 2

Weigh the flour, baking powder and salt into the TM bowl MC in mix for 3 seconds/speed 6 then remove and set aside.

Step 3

Weigh the sugar and orange rind (no pith) to the TM bowl and Grate for 10 seconds/speed 8 scrape the batter down and lift it from the base between the blade then then set for another 5 seconds/speed 8.

Step 4

Weigh the cubes of cold butter and mix 30 seconds/speed 6.

Step 5

Scrape down and lift the butter from the base of the bowl again, Insert the butterfly.

Step 6

At this stage have all your ingredients prepared and ready to add to the TM. For example, place your eggs in one bowl, milk and poppy seeds in a jug, and have your flour mix ready that you set aside earlier.

Step 7

Set the TM to speed 3.5, add in one egg, then take two heaped tablespoon of the flour and add them to the TM bowl through the hole in the lid while the blades are still running add another egg then another 2 heaped tablespoons of the flour mix and repeat again for the last egg.

Step 8

Remove the lid, scrape down and lift. Then with all your ingredients at the ready, set the TM back to speed 3.5 and add the dry ingredients and liquid ingredients 1/2 at a time alternatively while the blades are running through the hole in the lid.

Step 9

Bake for 45 - 55 minutes or until the temp reaches 85°C in the centre.

Step 10

While the cake is baking make the syrup. Mix the orange juice and icing sugar and leave to rest until the cake comes out of the oven then while the loaf is hot brush the syrup on with a pastry brush.

Step 11

Just before serving, sift a little more icing sugar over the top for presentation and consider adding some glaze oranges.