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RECIPE: Orange and poppy seed cake


50g poppy seeds

60ml milk

185g unsalted butter, room temperature

225g caster sugar

4 tbsp orange zest, finely grated

3 eggs (free range)

225g plain flour

3 tsp baking powder

100ml orange juice

50g semolina

1 jar Vinofood spiced orange & riesling syrup


1. Pre-heat oven to 180C.

2. Combine poppy seeds and milk in a bowl and let stand for 20 min.

3. Lightly grease and line 20cm round cake tin.

4. Beat the butter, sugar and orange zest together until light and fluffy.

5. Beat in eggs one at a time until well combined.

6. Stir in flour, baking powder, semolina, orange juice and poppy seed and milk mixture.

7. Pour into cake tin and bake for 55 minutes or until cooked.

8. Cool on wire rack.

9. Serve warm with cream and drizzled with Vinofood spiced orange and rielsing syrup, fresh cream and a sprinkling of icing sugar.

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