Table of Contents
Sift the flour and baking powder over the butter mixture. Add the poppy seeds, milk and ½ cup (125ml) of the orange juice. Mix to just combine. Spoon the mixture into a lightly greased 20cm round cake tin lined with non-stick baking paper. Bake for 55–60 minutes or until cooked when tested with a skewer.
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper. In a large mixing bowl, add flour, baking powder, sugar, poppy seeds and orange zest.
Preheat the oven to 350 degrees F. To make the cake: In a large bowl, mix together the flour, baking powder, salt and orange zest. Set aside. In an electric mixer, combine the eggs and sugar and beat until light and fluffy.
In a medium bowl, whisk flour, baking powder, poppy seeds, and salt. Set aside. Using a stand mixer fitted with a paddle attachment, cream butter, sugar and orange zest on med-high until pale and fluffy (about 3mins).
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