Poppy Seed and Marmalade Traybake

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.



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

Makes 24 pieces


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

2. 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.

3. 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.

4. 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.

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