Orange poppy seed cake

• 175 g butter, softened (substitute margarine for dairy free)
• 1 and ½ c caster sugar
• 2 tbsp grated orange rind
• 4 large eggs
• ½ c low fat yoghurt (substitute thick coconut cream for dairy free)
• ½ c orange juice
• 1 and ½ c plain flour (substitute ground almond for gluten free)
• ½ c poppy seeds
• ½ tsp baking soda

Method:

•  Preheat oven to 160˚C.
• Grease and flour a 20cm ring tin.
• Cream butter and sugar until pale.
• Add orange zest and eggs, one by one, beating well.
• Fold in yoghurt and orange juice.
• Sift in flour, baking soda and poppy seeds.
• Fold to combine.
• Pour into tin. Bake 50 minutes or until skewer comes out clean.
• Allow to stand for 10 minutes before turning out.

Orange syrup:

• 1 c orange juice
• ½ c lemon juice
• 2 tbsp orange zest
• ½ c sugar

Method:

• Combine ingredients in pan.
• Bring to boil and simmer until thick and syrupy.
•  Pour hot syrup over cake to serve with cream and/or yoghurt.