Name: Orange, Poppyseed and Honey Syrup Kéik
Ingredients: 200 g sugar; 80 ml water; finely grated zest of 1 orange; 150 ml freshly squeezed orange juice; 2 tablespoons honey; 2 teaspoons orange blossom water (optional); 60 g poppy seeds; 60 ml milk; 200 g butter (softened); 150 g caster sugar; zest of 4 oranges; 125 ml freshly squeezed orange juice; 3 eggs; 300 g self-raising flour; 80 g almond meal; ½ teaspoon salt

Orange, Poppyseed and Honey Syrup Kéik

A moist and fragrant citrus cake infused with honey and orange blossom. The poppy seeds add a gentle crunch, and the syrup keeps every bite luscious and bright. Perfect with tea or as a simple dessert.

Print Recipe Pin Recipe

Servings: 12 servings

Course: Cakes, Dessert, Sweets

Cuisine: Cypriot

Ingredients Method

Ingredients

For the syrup

200 g sugar
80 ml water
finely grated zest of 1 orange
150 ml freshly squeezed orange juice
2 tablespoons honey
2 teaspoons orange blossom water optional

For the cake

60 g poppy seeds
60 ml milk
200 g butter softened
150 g caster sugar
zest of 4 oranges
125 ml freshly squeezed orange juice
3 eggs
300 g self-raising flour
80 g almond meal
½ teaspoon salt

Method

Start by preparing the syrup. Combine sugar, water, orange juice, and zest in a saucepan over medium-high heat. Stir until the sugar dissolves, then reduce the heat and simmer for 6-7 minutes until slightly thickened. Remove from heat and stir in the honey and orange blossom water. Set aside to cool.
Preheat your oven to 160°C fan-forced. Grease and line a 22 cm round cake tin with baking paper.
In a small bowl, combine the poppy seeds and milk, then set aside for 15-20 minutes.
Using an electric mixer, beat the butter, sugar, and orange zest until pale and fluffy. Add the eggs one at a time, beating on low speed after each addition.
Fold in the flour, almond meal, orange juice, salt, and the poppy seed mixture until just combined. Spread the batter evenly into the prepared pan.
Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the pan for 10 minutes.
Slowly pour the cooled syrup over the warm cake, allowing it to soak in fully. Leave the cake to rest and absorb the syrup for 4-6 hours or overnight before slicing.