Raspberry, Orange and Poppyseed Cakes

Raspberry, Orange and Poppyseed Cakes

Any tart, frozen berries can be used in these cakes. The warm background note from the nutmeg pairs beautifully with orange and a drizzle of icing adds a crackle of sugar to these simple but delicious cakes. 

Photography by Claire Aldous
March 10, 2016

    Subscribe to Dish to save recipes

    Get all you can eat recipes and more.
    Starting at just $34.90 for 12 months access.

    SubscribeSign in
    Save recipe

    ingredients

    225 grams butter, at room temperature
    1¼ cups caster sugar ...

    Method

    Grease a 12-hole x 140ml capacity mini loaf tin and line each one with a strip of baking paper, bringing it up the ends of the tins. 

    Preheat the oven to 160°C fan bake.

    Beat the butter, sugar and ...

    To continue reading, login or subscribe to a digital Dish subscription.
    Dish Website
    Dish Magazine
    Dish on iPad

    Get 12 months of unlimited, online recipe access for$34.95

    Subscribe
    Published in:

    Read next | Related recipes

    Part of these collections