Recipe information
Yield
8 Servings
Ingredients
1
1
1
1
2
1
1
1
2
2
2
2
2
2
3
1
Preparation
Step 1
Preheat oven to 350°. Butter the bottom and sides of cake pan; line bottom with a parchment-paper round.
Step 2
Sift flour, 1/2 tsp. salt, baking powder, and baking soda into a medium bowl. Stir in poppy seeds. Whisk egg and egg yolk in a large bowl to blend. Whisk in 1 cup sugar, oil, milk, 2 tsp. orange zest, and orange juice. Whisk in dry ingredients just to blend. Scrape batter into prepared cake pan; smooth top.
Step 3
Bake cake until top springs back when gently pressed with your fingertips, about 20 minutes. Transfer to a wire rack and let cake cool in pan for 30 minutes. Invert cake onto rack and let cool completely. DO AHEAD: Birdseed cake can be made 3 days ahead. Store airtight at room temperature.
Step 4
Toast coriander and fennel seeds in a small dry skillet over medium heat, stirring, until aromatic, about 1 minute; let cool.
Step 5
Mash remaining 3 Tbsp. sugar, seeds, and a pinch of salt with a mortar and pestle until seeds are well crushed and blended with sugar. (Alternatively, place mixture in a resealable plastic freezer bag and crush with the back of a skillet or a rolling pin.) Beat cream to soft peaks in a small bowl (be sure cream is well chilled; warm cream will not beat to peaks). Fold in remaining 1/2 tsp. orange zest and seed mixture; beat cream to medium peaks.
Step 6
Slice cake into wedges; place on plates. Serve with a dollop of cream and a spoonful of strawberries.