New season Australian navel oranges are here and we think that's a great excuse to indulge in a slice of home made orange and poppyseed syrup cake. It's a moist, zesty, crunchy classic. Enjoy.

Orange and Poppyseed Syrup Cake

Ingredients

• 1/3 cup poppyseeds
• ¾ cup milk
• 2 cups self-raising flour
• 200g softened, diced butter
• finely grated zest from one large orange
• half a cup of caster sugar
• 3 free-range eggs
• ½ cup freshly squeezed orange juice

• ½ cup caster sugar
• 3/4 cup freshly squeezed orange juice
• shredded zest from one large orange

Method

1. Preheat oven to 160C and grease and line a rectangular cake tin.
2. Mix milk and poppyseeds in a small bowl; set aside.
3. Place butter, sugar and rind in bowl of electric mixer and mix until combined.
4. Scrape down sides of bowl, then beat in eggs one at a time.
5. Add flour, orange juice, and milk poppyseed mixture and stir until just combined.
6. Scrape into the pan and bake for around 40-50 minutes.
7. When cake is ready leave in tin.
8. To make syrup: place all syrup ingredients into small saucepan and stir over low heat until sugar dissolves.
9. Increase heat and boil for five minutes or until thick.
10. Using a skewer make a few holes in cake then pour over the syrup.
11. Serve warm or cold.

ENJOY