Orange and Poppy Seed Syrup Cake

Black poppy seeds are used for maximum impact in colour and texture. Poppy seeds are generally ground to a paste using a mortar and pestle if used as a filling in pastries. Additional ingredients are usually added such as sugar or honey, milk, butter, lemon or orange zest and juice to the paste. If you prefer less texture soak the poppy seeds in milk, they will puff up and become softer.

Ingredients

200g butter, chopped, at room temperature
1 cup caster sugar (200g)
2 oranges (350g)
3 eggs (150g)
2½ cups self-raising flour, sifted (300g)
⅓ cup poppy seeds (50)
½ cup orange juice (125g)
¼ cup milk (70g)

Orange syrup

1½ cups caster sugar (250g)
1 cup orange juice (250g)

Method

Preheat oven to 160°C. Grease a 22cm round cake pan. In a large bowl cream butter and sugar together until light and creamy. Evenly mix in eggs. Chop the oranges and place in a food processor and blend until all is pureed. Add to the mixture and combine. Blend in orange juice and milk. Fold flour and poppy seeds into the mixture. Pour into a 22 cm round greased cake tin. Bake for approx. 50 minutes in the meantime cook the sugar syrup. Place sugar and orange juice in a saucepan over medium heat.  Bring to the boil and lower the heat. Simmer for approx 5 minutes until syrup has formed. Pour this syrup over the cake as soon as it comes out of the oven and allow the cake to cool in the tin. Serve cake wedges with custard and cream.

Note:  Attempt to make this cake with lemon and lime instead of oranges or a combination.