Orange Poppyseed Cake

Cake
1/3 c. poppy seeds
3/4 c. milk
3/4 c. butter, soft
1 Tbsp orange zest
¾ c. sugar
3 eggs
2 c. plain flour
1 ½ tsp. baking powder
½ c. orange juice

Syrup
1 c. sugar
1 c. orange juice
½ c. orange zest

Method:

Preheat the oven to 350. Place the poppy seeds and milk in a bowl and stir to combine. Set aside.

Place the butter, orange rind and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift the flour and baking powder over the butter mixture and add the orange juice and poppy seed and milk mixture. Stir to combine and spoon into a round cake pan lined with non-stick baking paper.

Bake for 55-60 minutes or until cooked when tested with a skewer.

While the cake is cooking, make the syrup. Place the sugar, orange juice and orange rind in a saucepan over low heat and stir until the sugar is dissolved. Increase the heat and boil for 5-6 minutes or until syrupy. 

Pour half of the hot syrup over the hot cake. To serve, cut the warm or cold cake into wedges and pour over the remaining syrup. *I just dust the cake with icing sugar for a lighter taste, it’s up to you*