Strawberry & poppy seed cake

Cuts into 12 slices Prep 35 mins Cook 25 mins 4 tbsp poppy seeds 200g butter, melted, plus extra

for the tins 225g plain flour 1 tsp baking powder 4 large eggs 225g caster sugar 1 tsp vanilla extract

FOR THE SYRUP AND FILLING

1 large orange, zested and juiced 100g caster sugar 1 tbsp orange liqueur 170g pot full-fat Greek yogurt 500ml pot full-fat crème fraîche 350g strawberries, sliced

1 Dry-fry the poppy seeds in a pan over a gentle heat for 2 mins, then set aside to cool. Heat oven to 180C/160C fan/gas 4. Butter and line 2 x 20cm sandwich tins.

2 Mix together the flour and baking powder, then set aside. Put the eggs and sugar in a mixing bowl. Using electric beaters, whisk until thick, pale and foamy. Pour in cooled butter and vanilla extract, and briefly whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, fold into the cake mixture until even. Pour the mixture into tins and bake for 25 mins or until golden and springy to the touch. Cool in tins for 10 mins, then transfer to a wire rack.

3 To make the syrup, warm the orange juice and 50g sugar in the microwave for 30 secs. Stir in the liqueur. Using a large serrated knife, cut each cake in half horizontally to make four circles. Brush the cut side and edges of each circle with the orange syrup.

4 To make the filling, beat together the yogurt, crème fraîche, remaining sugar and orange zest until thick and spreadable. Stack cakes with the creamy filling and strawberries, finishing with a creamy layer on top. Sprinkle the remaining poppy seeds over the top, then let the cake sit for 30 mins before slicing. PER SLICE 503 kcals, fat 35g, saturates 22g, carbs 44g, sugars 31g, fibre 1g, protein 7g, salt 0.2g