Orange Poppy Teacake

Orange Poppy Teacake
15 Mins
Prep time
75 Mins
Cooking time
Serves 12

What you need

  • 250g PHILADELPHIA Block Light Cream Cheese, softened
  • 1/2 cup low fat margarine
  • 3/4 cup caster sugar
  • 3 x 55g eggs
  • 2 tablespoons orange rind
  • 1/2 cup orange juice
  • 2 cups self raising flour, sifted
  • 2 tablespoons poppy seeds
  • 1/4 cup orange juice
  • 2 tablespoons caster sugar

How to make it

  1. BEAT PHILLY, margarine and caster sugar for 3 minutes or until light and fluffy. Add eggs, orange rind, orange juice, sifted self raising flour and poppy seeds. Beating for a further minute or until well combined.
  2. SPOON into a greased loaf tin 24cm x 13cm.
  3. BAKE on middle shelf at 180°C for 1 hour. Leave in tin to cool slightly before removing.


  1. WARM orange juice dissolving sugar in juice.
  2. PIERCE cake randomly with a skewer, pour syrup over cake, stand for 10 minutes before turning out to cool.