A few weeks ago, while surfing through YouTube looking for an easy cake recipe to make for an afternoon snack while in lockdown with my parents, I stumbled across Nadiya Hussain‘s Orange and Coffee Poke Cake.
Now, being a huge Nadiya fan, it only took a quick glance at her video to prove I was definitely going to be making this cake for the folks.
Fast forward a few weeks, I’ve already made it three times with great success and a fourth one will be occurring this weekend.
Because Nadiya Hussain’s Orange and Coffee Poke Cake is surprisingly easy to make, light and incredibly delicious. Unlike many other similar cake recipes, the ingredients are easy to find and affordable too.
And, just in case you are not a huge coffee lover, I love to drink coffee but I don’t tend to enjoy coffee-flavored foods. But…I absolutely loved this cake as, with the taste of the oranges too, the coffee flavor was nowhere near as strong as you might expect.
Here is the recipe and, I’ll say a huge YES about baking it as, if you like the taste of coffee and oranges too, you really really really should make this.
How to make Nadiya Hussain’s Orange and Coffee Poke Cake
Ingredients for the coffee cake
225g/8oz sunflower oil
225g/8oz dark brown sugar
4 free-range eggs
5 tsp instant coffee, mixed with 2 tbsp boiling water
225g/8oz self-raising flour
1 tsp baking powder
Ingredients for the orange curd
6 egg yolks
100g/3½oz caster sugar
25g/1oz unsalted butter
3 tbsp cornflour
- Start by pre-heating the oven to 180C /160C Fan/Gas 4.
- Put the sunflower oil, brown sugar and eggs into a bowl and mix together well.
- Add the already-made black coffee and mix again.
- Sprinkle in the baking powder and the flour.
- Mix everything together making sure the flour does not cause lumps to form. Once the batter is smooth, pour it into a lined or greased baking tin (Nadiya lines her tin with paper, I made my Orange and Coffee Poke Cakes by just greasing the sides of a tin and, as long as you grease the tin well, it works fine that way too).
- Place the tin into the pre-heated oven and bake for 50 minutes. Remove from the oven and put aside to cool.
- Now it’s time to start making the curd. The first step is to put the six egg yolks in a bowl.
- Add the caster sugar and the butter..
- Make the zest of three oranges and add to the mixture, then squeeze the juice from the three oranges and pour it in. Add the cornflour, stir everything together and warm the mixture on a low heat.
- Cool the curd by pouring it into a glass bowl and covering it. You can then place it in the refrigerator to cool.
- Once the curd and the cake have cooled, poke several holes into the surface of the cake in lines all the way across it.
- Put some of the curd into a plastic icing bag and squeeze it into the holes. The curd will now sit nicely in the holes until you cut the cake and it begins to ooze from the inside of it. Lovely.
- Spread the remainder of the curd across the top of the cake letting it drip down the sides. The cake is ready to eat.
Special note: While the recipe calls for the curd icing to be prepared and then cooled, I have poured the curd onto the cake while the cake and the curd were still warm .
Let me tell you, if you like an incredibly moist and delicious cake, serving it warm is definitely my recommendation.
And now you know how to make Nadiya Hussain’s Orange and Poke Cake — a recipe that originally aired on the TV show Nadiya’s Family Favourites (Episode 6, “Wind Down Weekends”).
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