- 1/3 cup poppy seeds
- 3/4 cup milk
- 190g butter softened
- 1 tablespoon of finely grated orange rind
- 3/4 cup caster sugar
- 3 large eggs
- 1 cup almond meal
- 1 cup gluten free plain flour
- 1 teaspoon baking powder`
- 1/2 cup freshly squeezed orange juice
- For the syrup:
- 3/4 cup sugar
- 1 cup freshly squeezed orange juice
- 2-3 tablespoons shredded orange rind
Preheat oven to 160 degrees Celsius and grease and line a 20cm round cake tin
Place poppy seeds and milk in a bowl, stir and set aside.
Beat butter, orange rind and sugar in an electric mixer until light and creamy. Gradually add eggs and beat well.
Turn off electric mixer and add almond meal, gluten free flour, orange juice and the milk and poppy seed mix to bowl. Stir to combine. Spoon into the prepared tin and bake for an hour or until cooked when tested with a skewer.
Make the syrup 15 minutes before the cake is due to come out of the oven.
Combine sugar, orange juice and orange rind in a saucepan and heat slowly until sugar is dissolved. Increase heat and boil for around 5 minutes or until the mixture has reduced by half.
When the cake is cooked, remove from the oven and slowly spoon most of the syrup over the cake so it can soak in. Retain a little syrup to serve with the cake.