Fresh: Poppyseed Cake With Roasted Vanilla And Rosemary Oranges
Rosemary and citrus is a classic pairing that’s usually applied to savoury dishes. Not today though! Today we are tossing a few oranges and mandarins in a little sugar, throwing in a vanilla bean and a sprig of rosemary and then wrapping it all up to roast in the oven for about twenty minutes. Are you imagining how good that will smell when opened up?
I have written about the joys of roasting fruit with vanilla and sugar, but today it’s all about winter citrus. This little package would be beautiful for breakfast with granola or a right next to a nice yogurt panna cotta for pudding but for now lets pile it on top of a simple, comforting buttermilk poppyseed cake.
Citrus is bang in season right now and the oranges are particularly lovely and juicy. If you are a grapefruit person then by all means add one or two to your little parcel.
For the cake
1/2 cup buttermilk
1/3 cup poppyseeds
180g softened unsalted butter
1 cup caster sugar
Finely grated zest and juice of 2 oranges
2 1/2 cups self raising flour
For the vanilla roasted citrus
1 vanilla bean
1/2 cup caster sugar
1 small sprig of rosemary
Preheat oven to 180C (fan forced) and grease a 26cm cake tin. Combine the buttermilk and poppyseeds 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 poppyseed 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, breathe in deeply and then tip it straight over the cake. Serve with ice cream or cream.