Orange and poppy seed ring

When it comes to dessert, orange and poppy seed is always a crowd pleaser.

Equipment

• You will need a 20cm fluted-ring cake pan for this recipe.

Ingredients

• 125g butter, chopped, at room temperature
• 3/4 cup caster sugar
• 1 tsp vanilla essence
• 2 eggs
• 2 cups self-raising flour, sifted
• 1/3 cup milk
• 1/3 cup orange juice
• 2 tablespoons poppy seeds
• Rind of 1 orange, grated
• Whipped cream, to serve

Syrup

• 3/4 cup orange juice
• 1/2 cup caster sugar
• Rind of 1 orange, shredded

1. Step 1

   Preheat oven to 180C. Lightly grease and line base of a 20cm fluted-ring cake pan.

2. Step 2

   Beat butter, sugar and vanilla together in a large bowl using an electric mixer, until creamy.

3. Step 3

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

4. Step 4

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

5. Step 5

   Spoon mixture into prepared pans, smoothing top. Bake for 40-45 mins or until cooked, when tested.

6. Step 6

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

7. Step 7

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