Orange Poppy Seed Cakes..

These muffins look attractive on the tea table when baked in large muffin cups without paper cases so the poppy-seed flecked sides are visible. To serve, break open and spread with butter and marmalade. Store without icing in an airtight container for three days.


275g/10oz/2 ½ cups plain (all-purpose) flour
150g/5oz/3/4 cup castor (superfine) sugar
15ml/1 tbsp baking powder
2 vegan eggs
75g/3 oz/6 tbsp vegan butter
75g/3oz/6 tbsp sunflower oil
25ml/1 ½ tbsp poppy seeds
30 ml/2 tbsp orange juice, plus grated rind of 1 ½ oranges
5ml/1 tsp lemon juice, plus grated rind of 1 lemon

For the icing
25g/1 oz/1/4 cup icing (confectioner’s) sugar
15 ml/1 tbsp orange juice


  1. Lightly grease the cups of a muffin tin with the melted butter or line them with paper cases.
  2. Set aside 40 g/1 ½ oz flour. Place the remaining dry ingredients in a mixing bowl. Make a well in the centre.
  3. Mix the eggs, butter, oil, poppy seeds, citrus juices and rinds.
  4. Pour over the dry ingredients. Fold in until just mixed. Leave 1 hour.
  5. Preheat the oven to 180°c/340°F/ Gas 4.
  6. Fold in the reserved flour into the batter but leave it lumpy.
  7. Fill the muffin cups three quarters full. Bake for 25 minutes, until risen and golden.
  8. Leave to stand in the tin for a few minutes, then turn out on to a wire rack to go cold.
  9. To make the icing, mix the icing sugar and orange juice in a bowl. Add a small quantity of water, if needed to make a runny consistency. Drizzle over the cakes.