Orange Poppyseed Cake

Orange Poppyseed Cake

180g butter, soft
220g caster sugar
3 eggs, one at a time
1 Tbsp orange rind, grated fine
1/2 cup milk
300g self raising flour, sifted
100g poppyseeds

Syrup:
1/2 cup sugar
1/cup orange juice

Cream butter and sugar, add eggs one at a time, with rind, then add flour alternately with milk. Add poppyseeds and bake on 180c for 50 minutes.
Take out of oven and while hot – poke cake all over with a skewer then pour the Syrup over. Cool and remove.

To make Syrup: In a saucepan place sugar and orange juice. Heat until sugar is disolved.

Lemon Orange Sauce

1/2 cup sugar
2 Tbsp cornflour
2/3 cup water
1 egg, beaten
2 Tbsp butter
1 cup orange juice
2 Tbsp lemon juice
1 Tbsp orange rind

Combine sugar, cornflour in saucepan. Add water, stir, cook over low heat 10 minutes, stir constantly. Remove from heat and slowly add beaten egg, return to heat and cook for 2 minutes. Add remaining ingredients and beat well, remove and cool.

Slice cake and pour over piece. Serve with whipped cream.

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