Name: Poppy-seed cake
Cook time: 50 min
Total time: 50 min
Ingredients: 2 eggs; 1/3 cup buttermilk; 3/4 cup caster sugar; 185 gram butter, melted; finely grated zest and juice of 2 oranges; 1/3 cup poppy seeds; 1/2 cup desiccated coconut; 2 cup self-raising flour, sifted; Syrup; 1 cup orange juice; juice of 2 lemons; 1 cup sugar

Ingredients

2 eggs

1/3 cup buttermilk

3/4 cup caster sugar

185 gram butter, melted

finely grated zest and juice of 2 oranges

1/3 cup poppy seeds

1/2 cup desiccated coconut

2 cup self-raising flour, sifted

Syrup

1 cup orange juice

juice of 2 lemons

1 cup sugar

Method

1.Heat oven to 150C fan bake. Grease a 22 x 28cm rectangular cake tin and lightly dust with flour.

2.Place eggs and buttermilk in a bowl and beat to combine. Beat in sugar and melted butter, then orange zest and juice.

3.Stir in poppy seeds, coconut and flour to form a smooth batter. Spread mixture in prepared tin and bake for 35 to 40 minutes or until a skewer inserted comes out clean. Remove and allow to cool completely, then pour over hot syrup.

4.To make the syrup, combine all ingredients in a saucepan and bring to the boil. Turn down the heat and simmer for 5 minutes or until thick and syrupy.

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Ingredients

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