ORANGE AND POPPYSEED LOAF

Preparation time 15 mins Cooking time 1 hour 10 mins Serves 10

1 cup poppyseeds

2/3 cup milk

11/3 cups caster sugar

11/2 tsp instant coffee powder 1/2 tsp vanilla extract Finely grated zest and juice

of 4 oranges

2 free-range egg yolks

175g unsalted butter,

at room temperature 3 free-range eggs

11/2 cups self-raising flour

1 tsp baking powder

1 cup icing sugar Candied orange slices in syrup,

to garnish

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Put poppyseeds in a blender or mini food processor and grind until the seeds are mostly cracked. Combine with milk, 1/3 cup of the caster sugar, coffee, vanilla and half of the orange zest in a medium saucepan. Simmer over medium heat for 15 minutes, until thickened. Set aside to cool completely, then whisk in 1 egg yolk. STEP 2 Combine 3/4 cup of the caster sugar with remaining zest and butter in the bowl of an electric mixer. Beat with the paddle attachment on medium speed for 5 minutes, until very light. Add eggs and remaining yolk, then beat until smooth.

STEP 3 Sift flour and baking powder together, then fold in gently with 1/4 cup of the orange juice. Line a 23 x 14cm (2L capacity) loaf pan with baking paper, then spoon in 1/3 of the batter. Top with half of the poppyseed mixture. Repeat, finishing with batter. Bake for 50-55 minutes, until a skewer inserted comes out clean. Cool on a wire rack.

STEP 4 Combine 1/4 cup of the remaining juice with remaining sugar and bring to a simmer, until sugar is dissolved. Brush syrup onto the hot cake, then set aside to absorb.

STEP 5 Whisk icing sugar with enough of the remaining juice to make a thick icing. Drizzle over the cake and garnish with candied orange slices. Serve.