Orange & Poppyseed Cake

This cake requires about 6 oranges and is delicious!

Serves 8-10

1/3 cup poppy seeds
3/4 cup milk
200g butter, softened
1 tbsp finley grated orange rind
3/4 cup caster sugar
3 eggs
2 cups plain flour
1 1/2 tsp baking powder
1/2 cup freshly squeezed orange juice

syrup
1 cup sugar
1 cup freshly squeezed orange juice
1/2 cup shredded orange rind

Preheat oven to 160°C.
Place poppy seeds & milk in bowl & stir to combine.
Set aside.
Place butter, orange rind & sugar in bowl of electric mixer & beat until light & creamy.
Gradually add eggs & beat well.
Sift flour & baking powder over butter mixture & add orange juice & poppy seed & milk mixture.
Stir to combine & spoon into a 20cm round cake tin lined with non-stick baking paper.
Bake for 55-60 min or until cooked when tested with skewer.
While cake is cooking, make syrup.
Place sugar, orange juice & orange rind in saucepan over low heat & stir until sugar is dissolved.
Increase heat & boil for 5-6 min or until syrupy.
Pour half of hot syrup over hot cake.
To serve, cut warm or cold cake into wedges & pour over remaining syrup.