There's nothing I love more than a little baking in the weekends. This week was our first week ordering our groceries from Food Box, and we were pleasantly surprised by the freshness of the produce. The standout for me was the meat actually, it was very fresh and the use by date was about a week away, far longer than anything you get at the supermarket!
Our box came with some oranges and I decided that I wanted to try and make an orange and poppyseed cake. This recipe was pretty straight forward from Donna Hay - but I added my own little twist to it by topping the cake with the orange glaze, and then a vanilla buttercream, candied orange zest, and crumbled freeze dried raspberries.
I think the addition of the buttercream on top was the perfect combo, the creaminess of the icing was perfectly balanced with the cake. A winner!
Of course, I can't eat a whole cake by myself, so I invited a few friends around and whipped up some of my favourite cheese scones for afternoon tea. It was the perfect lazy Sunday.