INGREDIENTS

• 190g butter, softened

• 3/4 cup caster sugar

• 2 oranges, juice and zest

• 1 tsp vanilla extract

• 4 free-range eggs

• 1 1/2 cup self-raising flour

• 1/2 cup plain flour

• Pinch of salt

• 1/3 cup poppy seeds

• 1/2 cup almond meal

• 1/4 cup full cream milk

  Orange Syrup
  

• 1 cup caster sugar

• 2 oranges, zest and juice

• 1/2 cup water

METHOD

Preheat oven to 180°C. Grease and line an 8 inch or 20cm springform cake tin.

Place butter and sugar into a mixing bowl. Using electric beaters, beat until light and fluffy. 

Add orange juice, orange zest, vanilla and eggs. Mix well. 

Sift flours and salt into bowl. Add poppy seeds, almond meal and milk. Fold together until mixture is smooth. Pour cake batter into prepared tin. Bake for 1 hour or until golden brown and cooked all the way through.

Meanwhile, to make the orange syrup, place sugar and water into a small saucepan. Add the zest and juice from one orange. Bring syrup to a simmer. Allow mixture to cook for 5-6 minutes until slightly reduced. Remove from heat and set aside. Remove zest from remaining orange with a zester. Remove skin and pith and cut orange into segments. Add zest and segments to syrup.

To serve, remove cake from tin. Place onto a serving plate. Spoon over orange syrup. Serve warm with double cream!