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Poppy Seed and Marmalade Traybake

Poppy Seed and Marmalade Traybake


55g (2 oz) poppy seeds

4 tbsp orange juice

225g (8 oz) soft margarine

225g (8 oz) caster sugar

4 free range eggs

300g (10 oz) self raising flour

Grated rind of 1 orange

150g (5½ oz) thick marmalade

Soft orange icing

55g (2 oz) butter, melted

2-3 tbsp orange juice

2 tsp grated orange zest

225g (8 oz) icing sugar

The AGA cooker is famous for its traybakes – large, shallow cakes which can be cut into many pieces. This particular bake has a distinctive poppyseed texture and a tasty orange tang. Tradition has never tasted so good.

Serves Makes 24 pieces

Line an AGA half size roasting tin with Bake-O-Glide.

Place the poppy seeds and orange juice into a saucepan and bring to the boil on the boiling plate, stir and allow to cool. Place the remaining ingredients into a basin and beat together. Add the poppy seeds and mix thoroughly.

Slide the roasting tin onto the third set of runners in the baking oven and cook for about 35-40 minutes until golden and cooked. Allow to cool for 20 minutes then remove the tin and Bake-O-Glide. Place on a cooling rack until cold.

To make the icing melt the butter in a bowl on the AGA top plate. Add the remaining ingredients to the butter, beat together well and spread on the cake, the icing thickens on cooling. Mark a pattern with a palette knife. Leave to set and then cut into 24 pieces.


If you like this recipe, you may also like Coffee and Walnut Traybake

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