Orange poppy seed cake

Outward Bound kitchen staff with the delicious orange poppy seed cake

• 175 g butter, softened (substitute margarine for dairy free)

• 1 and ½ c caster sugar

• 2 tbsp grated orange rind

• 4 large eggs

• ½ c low fat yoghurt (substitute thick coconut cream for dairy free)

• ½ c orange juice

• 1 and ½ c plain flour (substitute ground almond for gluten free)

• ½ c poppy seeds

• ½ tsp baking soda

Method:

•  Preheat oven to 160˚C.

• Grease and flour a 20cm ring tin.

• Cream butter and sugar until pale.

• Add orange zest and eggs, one by one, beating well.

• Fold in yoghurt and orange juice.

• Sift in flour, baking soda and poppy seeds.

• Fold to combine.

• Pour into tin. Bake 50 minutes or until skewer comes out clean.

• Allow to stand for 10 minutes before turning out.

Orange syrup:

• 1 c orange juice

• ½ c lemon juice

• 2 tbsp orange zest

• ½ c sugar

Method:

• Combine ingredients in pan.

• Bring to boil and simmer until thick and syrupy.

•  Pour hot syrup over cake to serve with cream and/or yoghurt.