INGREDIENTS
- 200 g / 7 oz Unsalted butter, plus extra for greasing
- 200 g / 7 oz Golden caster sugar
- 3 large eggs, beaten
- finely grated rind of 1 orange
- 55 g / 2 oz Poppy seeds
- 300 g / 10 1/2 oz Plain flour, plus extra for dusting
- 2 tsp Baking powder
- 150 ml / 5 fl oz Milk
- 125 ml / 4 fl oz Orange juice
- Strips of orange zest, to decorate
SYRUP
- 140 g / 5 oz Golden caster sugar
- 150 ml / 5 fl oz Orange juice
INSTRUCTION
Preheat the oven to 160’C / 325’F / Gas Mark 3. Grease and lightly flour a Bundt ring tin, about 24-cm / 9-inches in diameter and with a capacity of approximately 2 liters / 3 pints.
Cream together the butter and sugar until pale and fluffy, then add the eggs gradually, beating thoroughly after each addition.
Stir in the orange rind and poppy seeds. Sift in the flour and baking powder, then fold in evenly. Add the milk and orange juice, stirring to mix evenly.
Spoon the mixture into the prepared tin and bake in the preheated oven for 45-50 minutes, or until firm and golden brown. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
For the syrup, place the sugar and orange juice in a saucepan and heat gently until the sugar melts. Bring to the boil and simmer for about 5 minutes, until reduced and syrupy.
Spoon the syrup over the cake whilst it is still warm. Top with the strips of orange zest and serve warm and cold.
Making & Baking 