Orange & Poppy Seed Cake

I always thought poppy seeds were banned in Malaysia. The version I've heard is that the country has strict regulations against substances that may cause anyone to suffer from symptoms of extreme-happiness. Poppy seeds were one of them. So for the longest time, I've never had anything to do with poppy seeds.

Of course, this could be totally fictional and Mom might have been lying to me all my life but hey, all is well. I love Mom too much to care.

The recipe is from my bible: Donna Hay's Modern Classics Book 2. I'd borrowed it from my former workplace. But I now take that it was a gift. Again, I believe that I'm doing it justice by having its pages covered in batter. Better batter than dust I'd say. I'm sure Donna would appreciate that too. The eggs agrees ---

Orange & Poppy Seed Cake (serves 8 - 10)
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• 1/3 cup poppy seeds
• 3/4 cup milk
• 200g butter, softened
• 1 tbsp finely grated orange rind
• 3/4 cup caster sugar
• 3 eggs
• 2 cups plain flour
• 1 1/2 tsp baking powder
• 1/2 cup freshly squeezed orange juice

syrup

• 1 cup sugar
• 1 cup freshly squeezed orange juice
• 1/2 cup shredded orange rind

Method:

1. Preheat oven to 160*c.
2. Place milk and poppy seeds in a bowl and stir to combine. Set aside.
3. Beat butter, orange rind, and sugar until light and fluffy.
4. Add eggs one at a time. Make sure each egg is fully incorporated before putting in the next.
5. Sift the flour and baking powder into the mixture.
6. Add orange juice, poppy seed & milk mixture into the batter.
7. Spoon into a 20cm round cake tin.
8. Bake for 55 - 60 minutes or until cook when tested with skewer.

Syrup

1. While cake is baking, place sugar, orange juice and rind in a saucepan over low heat.
2. Stir until sugar is dissolved.
3. Increase heat and boil for 5 - 6 minutes or until syrupy.
4. Pour half of the hot syrup over the hot cake.
5. To serve, cut the warm / cold cake and pour over remaining syrup.

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