ORANGE POPPYSEED SYRUP CAKE 1/3 cup poppyseeds 1/4 cup milk 185g butter, chopped 1 tablespoon finely grated orange rind 1 cup sugar 3 eggs 1 1/2 cup self-raising flour 1/2 cup plain flour 1/2 cup almond meal 1/2 cup orange juice ORANGE SYRUP 1 cup sugar 2/3 cup orange juice 1/3 cup water

Grease deep 23cm-round cake pan, line base and side with baking paper. Combine seeds and milk in small bowl, stand 20 minutes. Preheat oven to moderate.

Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy; beat in eggs one at a time, beat until combined. Transfer mixture to large bowl, stir in sifted flours, almond meal, juice and poppyseed mixture.

Spread into prepared pan; bake in moderate oven about 55 minutes. Stand cake 5 minutes. Turn cake onto wire rack over tray, pour hot Orange Syrup over hot cake. Pour any syrup in tray into jug, pour back over cake.

ORANGE SYRUP: Combine ingredients in small saucepan, stir over heat, without boiling, until sugar is dissolved. Simmer, uncovered, without stirring, 2 minutes.

Serves 16.

Per serving: Fat: 14.3g, Calories: 313.

[Cafe Cakes, The Australian Women's Weekly]