- 1¼ cups caster sugar
- 250g butter, softened
- 4 cage-free eggs, lightly beaten
- ½ cup fresh orange juice
- 2 cups self-raising flour, sifted
- 2 tablespoons poppy seeds
- 1 teaspoon grated orange zest
- Orange Syrup, to serve (see below)
Preheat the oven to 160°C (150°C fan forced). Lightly grease a 20cm fluted ring pan.
In a food processor, combine sugar, butter, eggs and juice. Process for 60 sec or until combined. Add sifted flour to food processor and pulse for 30 sec, or until a smooth batter forms. Add poppy seeds and orange zest. Pulse gently to combine.
Pour into prepared pan and bake for 45-50 min or until a skewer comes out clean. Cool in pan for 5 min, then turn onto a rack. Pierce surface with skewer and pour over Orange Syrup.
Stand for 10 min. Serve with cream.
Orange syrup turns a cake into a lush treat. Combine ¾ cup orange juice in a saucepan with ½ cup caster sugar. Stir until sugar dissolves. Simmer for 5 min, add the shredded rind of an orange and a lemon and simmer for 5 min more. Pour warm syrup over cake.