thekitchenman
Orange and Poppy Seed Cake

Ingredients:

For the Cake:
1 cup (220g) caster sugar
2 cups (300g) plain flour
3 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (250ml) vegetable oil
1 cup (250ml) buttermilk
3 large eggs
Zest and juice of 2 oranges
For the Orange Syrup:
1/2 cup (100g) caster sugar
1/2 cup (125ml) freshly squeezed orange juice

Directions:

Preheat oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan.
In a large bowl, whisk together sugar, flour, poppy seeds, baking powder, baking soda, and salt.
In a separate bowl, combine oil, buttermilk, eggs, orange zest, and orange juice. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes or until a skewer inserted into the center comes out clean.
While the cake is baking, make the orange syrup by combining sugar and orange juice in a small saucepan over medium heat. Stir until the sugar has dissolved, then simmer for a few minutes until slightly thickened.
When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack and brush the top with the warm orange syrup. Allow the cake to cool completely before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes