Name: Orange and poppy seed ring
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 125 gram butter, chopped, at room temperature; 3/4 cup caster sugar; 1 teaspoon vanilla essence; 2 eggs; 2 cup self-raising flour, sifted; 1/3 cup milk; 1/3 cup orange juice; 2 tablespoon poppy seeds; grated rind of 1 orange; whipped cream, to serve; Syrup; 3/4 cup orange juice; 1/2 cup caster sugar; shredded rind of 1 orange

Ingredients

125 gram butter, chopped, at room temperature

3/4 cup caster sugar

1 teaspoon vanilla essence

2 eggs

2 cup self-raising flour, sifted

1/3 cup milk

1/3 cup orange juice

2 tablespoon poppy seeds

grated rind of 1 orange

whipped cream, to serve

Syrup

3/4 cup orange juice

1/2 cup caster sugar

shredded rind of 1 orange

Method

1.Preheat oven to 180°C. Lightly grease and line base of a 20cm fluted-ring cake pan. Beat butter, sugar and vanilla together in a large bowl using an electric mixer, until creamy.

2.Add eggs one at a time, beating mixture well after each addition, scraping down sides of bowl.

3.Lightly fold flour into creamed mixture alternately with combined milk and juice, beginning and ending with flour. Mix in poppy seeds and rind.

4.Spoon mixture into prepared pan, smoothing top. Bake for 40-45 minutes or until cooked when tested.

5.Meanwhile, make syrup by combining juice and sugar in a small saucepan. Bring to the boil, stirring. Simmer, without stirring, for 5 minutes. Add orange shreds, cook for a further 5 minutes then remove from heat.

6.Cool cake in pan for 5 minutes. Transfer to a rack over a baking tray. Pierce cake in several places. Spoon over syrup. Allow to soak in. Serve with whipped cream.

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Ingredients

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