We’ve given this old favourite some extra oomph – a spectacular topping of syrupy candied orange rind that will have your loved ones begging for more
Gives an old family fave a bit of oomph
“Served warm or cold, this gorgeous cake is perfect for a tea-time treat”
• 200g unsalted butter, chopped and softened • 1 tablespoon finely grated orange rind • 1¾ cups (385g) caster sugar • 3 eggs • 2 cups (300g) plain flour • 1½ teaspoons baking powder • ¹∕³ cup (50g) poppy seeds • ¾ cup (180ml) milk • 1½ cups (375ml) freshly squeezed orange juice
• 1 cup shredded orange rind
STEP 1 Preheat oven to 160°C. Place the butter, grated orange rind and ¾ cup (165g) of the sugar in the bowl of an electric mixer and beat until pale and creamy. Add the eggs, one at a time, beating well after each addition.
STEP 2 Sift the flour and baking powder over the butter mixture. Add poppy seeds, milk and ½ cup (125ml) of orange juice. Mix to just combine.
STEP 3 Spoon the mixture into a lightly greased 20cm round cake tin lined with non-stick baking paper. Bake for 55–60 minutes or until cooked when tested with a skewer. Set aside to cool slightly in the tin, before inverting onto a wire rack.
STEP 4 While the cake is cooking, place the remaining sugar and orange juice and shredded rind in a saucepan over low heat. Stir until the sugar is dissolved. Increase the heat and boil for 5–6 minutes or until syrupy.
STEP 5. Pour half of the hot syrup over the hot cake. Top with the rind and remaining syrup. Serves 8–10.