Orange Poppyseed Cake

Ingredients

• 50g unsalted butter, melted
• zest of one orange
• 2/3 cup caster sugar
• 2 eggs, lightly beaten
• 1 cup self-raising flour
• 2 teaspoons of baking powder
• 2 tablespoons poppyseeds
• 1/3 cup orange juice

Method

Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper.

Place butter, orange rind, sugar, eggs, flour, baking powder, poppyseeds and orange juice in a large bowl. Stir to combine.

Spoon mixture into prepared pan. Smooth top. Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during cooking). Remove from oven. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool. Spoon orange slices and syrup over cake.

Note: can be baked as individual cakes in a friand pan. Reduce baking time for approximately 15 minutes.

Note: consider making half the amount of orange syrup so it doesn't end up too sweet and sticky. Perhaps this depends on baking a single cake or friands?

Source

http://www.taste.com.au/recipes/19231/orange+poppyseed+cake (adapted by Mai)