Author SUE LAWSON'S - Orange Poppy Seed Cake

Orange and Poppy Seed Cake

(Will keep refrigerated in airtight container for three days or freeze un-iced for 3 months.)

Prep. Time: 40 mins

Cooking Time: 55mins

2/3 cup milk, warm

¼ cup poppy seeds

1 large orange

250 g unsalted butter

1 ½ cups caster sugar

3 eggs, lightly beaten

3 cups self raising flour

Icing

250g cream cheese

¾ cup icing sugar, sifted

Shredded rind of 1 orange – optional

1. Preheat oven to moderate 180°C. Grease and line base and sides of 23cm square cake tin. Combine milk and poppy seeds in jug and stand for 30 minutes.
2. Meanwhile, place whole orange in a saucepan, cover with water and bring to the boil. Reduce heat, simmer, uncovered, 20 minutes.
3. Place orange in bowl of iced water for 5 mins.
4. Drain. Cut orange into eighths and remove seeds (do not peel).
5. Place orange, butter and sugar in a food processor and process for about one minute, until almost smooth. Add eggs and process a further 30 seconds.
6. Transfer mixture to large mixing bowl and add sifted flour and milk mixture. Stir until just combined.
7. Spoon into prepared tin and smooth surface. Bake for 50 minutes or until skewer comes out clean when inserted into the middle of the cake.
8. Leave cake in tin 5 mins before turning onto wire rack.

To Make Icing:

Beat ingredients with electric beaters until creamy. When cake is cool, spread with icing and top with either shredded rind or poppy seeds.