Orange, Poppyseed and Honey Syrup Cake

INGREDIENTS

For the syrup:
200g sugar
80ml water
Finely grated zest of 1 orange
150ml freshly squeezed orange juice
2 tablespoons honey
2 teaspoons orange blossom water (optional)

​​For the cake:
60g poppy seeds
60ml milk
200g butter, softened
150g caster sugar
​4 oranges, finely grated​
125ml freshly squeezed orange juice
3 eggs
300g self-raising flour
80g almond meal
1/2 teaspoon of salt

DIRECTIONS

Start by making the orange syrup first as you want this to be cool when pouring over the warm cake.

In a saucepan, add the sugar, water, orange juice and zest over medium-high heat. Stir until the sugar dissolves. As the syrup comes to a boil, reduce the heat to low. Simmer for 6-7 minutes until the syrup thickens slightly.

Preheat your oven to 160°C fan-forced. Grease and line a 22cm round cake pan with baking paper. Next, combine the poppy seeds and milk in a small bowl and leave for 15-20 minutes.

Using an electric mixer, beat the butter, sugar and orange rind until light and fluffy. Add the eggs, one at a time and beat on a low setting until combined.

Fold in the flour, almond meal, orange juice, salt and poppy seed mix until combined and spread your mixture into your cake pan.

Bake for 50-60 minutes, until a skewer inserted in the centre, comes out clean. Let the cake sit in the cake pan for 10 minutes before pouring over the cool syrup.

Allow the cake to soak for 4-6 hours or overnight before removing it from the cake pan and slicing it. I know. Sorry, but it’ll be worth the wait, promise.