Orange & Poppy Seed Cake with Chocolate Sauce

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 250g butter, at room temperature, plus 1 tbsp extra
• 200g golden caster sugar, plus 25g
• 3 eggs
• 250g plain flour, sifted
• 1.5 tsp baking powder
• juice of 2 oranges, zest of 4
• 50g poppy toasted seeds
• 100ml double cream
• 100g chocolate, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 180°C (350°F). Grease a 20cm round cake tin with the extra 1 tbsp butter. Toast the poppy seeds in a dry pan over medium heat for 2 to 3 minutes until fragrant, then cool.

2. Beat the 250g butter and 200g golden caster sugar together for 3 to 4 minutes until pale and fluffy.

3. Beat in the eggs one at a time, mixing well after each addition.

4. Fold in the sifted flour, baking powder, orange zest, toasted poppy seeds and orange juice until just combined.

5. Spoon the batter into the tin and level the top. Bake for 45 to 50 minutes until golden, springy and a skewer inserted in the centre comes out clean.

6. Cool the cake in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.

7. Heat the double cream with the 25g caster sugar in a small pan until just simmering. Pour it over the chopped chocolate, leave for 1 minute, then stir until smooth.

8. Drizzle or spoon the warm chocolate sauce over the cooled cake and serve.