INGREDIENTS:

• 1/2 cup poppy seeds
• 2/3 cup orange juice
• 185 g butter
• 1/2 cup caster sugar
• 2 eggs, lightly beaten
• 3 tsp finely grated orange rind
• 1/2 cup self-raising flour
• 1 cup plain flour

Buttercream

• 2/3 cup caster sugar
• 1/3 cup orange juice
• finely shredded rind from 1 orange
• 150 g butter

INSTRUCTIONS:

1. Preheat oven to moderate 180°C. Brush a 20 cm round cake tin with melted butter or oil, line base with baking paper. Combine poppy seeds and orange juice in small bowl. Using electric beaters, beat butter and sugar in a small bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add rind; beat until combined.

2. Transfer mixture to a large bowl. Using a metal spoon, fold in sifted. Hours alternately with the poppy seed mixture. Stir until just combined and mixture is almost smooth. Spoon into prepared tin; smooth surface. Bake for 45 minutes until a skewer comes out clean when inserted into centre. Leave in tin for 10 minutes, turn out onto a wire rack to cool.

3. To make Buttercream: Combine sugar and orange juice in a small pan. Stir over medium heat without boiling until sugar has completely dissolved. Add rind; bring to boil and simmer uncovered and without stirring for 5 minutes. Remove from heat, cool slightly. Remove and from syrup with tongs, set aside. Cool syrup completely. Using electric beaters, beat butter in small bowl until light nnd creamy. Pour syrup slowly onto butter, beating until all is added and mixture is smooth and fluffy.

4. Cut cake in half horizontally. Spread one half with half the Buttercream. Replace top, spread with remaining Buttercream. Decorate with rind.

Download Printable Delicious Orange Poppy Seed Cake Recipe (PDF)

https://drive.google.com/open?id=1BnnUHAYGa0AjETucTsR773b2vxj3Xjbd