Olive Oil Birdseed Cake

Serves 8-10.


  • 240g (2 cups) cake flour
  • Pinch of salt
  • 5ml (1 tsp) baking powder
  • 5ml (1 tsp) bicarbonate of soda
  • 15ml (1 tbsp) poppy seeds
  • 15ml (1 tbsp) sesame seeds
  • 1 extra-large egg, plus 1 extra-large egg yolk
  • 200g (1 cup) sugar
  • 125ml (1/2 cup) pale, light olive oil
  • 125ml (1/2 cup) milk
  • 60ml (1/4 cup) orange juice
  • 60ml (1/4 cup) orange zest
  • Icing sugar, for dusting


  1. Grease or spray a 20cm springform pan and line the base with greaseproof paper. .
  2. Preheat the oven to 170°C. Sift the flour, salt, baking powder and bicarb into a bowl.
  3. Add the poppy and sesame seeds. Whisk the egg, egg yolk and sugar till light and creamy, then beat in the oil, milk, orange juice and zest.
  4. Mix into dry ingredients and pour batter into pan.
  5. Bake for 30-40 minutes, cool in the pan for 10 minutes, then carefully turn out and dust with icing sugar.