Orange Poppy Seed Cake

Orange Poppy Seed Cake

  • Makes12 servings
  • Prep Time10 min
  • Cook Time40 min
  • Standing Time10 min
  • Total Time1 hr
  • Made withSplenda Granulated Sweetener


    • 125 g light cream cheese
    • 3 eggs
    • Grated rind of 2 oranges
    • ½ cup orange juice
    • 1½ cups self-raising flour
    • 2 tablespoons poppy seeds
    • 1 cup SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Total Fat4.00 g5.13%
    • of which saturates2.00 g0.73%
    • Total Carbohydrate16.00 g5.82%
    • of which sugars1.00 g0.36%
    • Protein5.00 g10%
    • Salt0.40 g0.15%



    Preheat oven to 180°C. Line a 9 cm × 19 cm loaf pan with parchment paper.


    Beat cream cheese and ½ cup Splenda Granulated together until smooth. Add eggs one at a time, beating well after the addition of each one. Add orange rind, orange juice, flour and poppy seeds.


    Spoon mixture into pan. Bake for 40 minutes or until cooked. Remove from oven.


    In separate bowl, combine remaining orange juice and Splenda Granulated. Pour over cake.


    Allow to stand for 10 minutes before turning out of the tin to cool.


    • Any citrus fruit may be used.
    • Poppy seeds are available from supermarkets.
    • This cake can be stored in the refrigerator for up to 1 week.
    • The whole cake may be cut into 12 slices and frozen when cool.

    Made with

    Splenda Granulated Sweetener

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