Bitter Orange & Poppy Seed Cake

Ingredients

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

• 3 tbsp good-quality thick marmalade (we used Frank Cooper's Thick Cut Oxford marmalade)
• 150g pot natural bio yogurt
• 3 eggs
• 175g golden caster sugar
• 200g self-raising flour
• ½ tsp baking powder
• 175g butter, softened
• zest 1 orange
• 2 tsp poppy toasted seeds
• juice ½ orange
• 5 tbsp marmalade

Directions

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

1. Toast the poppy seeds in a dry frying pan over medium heat for 1 to 2 minutes, shaking often, until fragrant, then set aside to cool.

2. Heat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin.

3. Beat the softened butter and golden caster sugar together for 3 to 4 minutes until pale and fluffy.

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

5. Stir in the yogurt, orange zest and 3 tbsp of the marmalade until smooth.

6. Fold in the self-raising flour, baking powder and toasted poppy seeds until just combined, then spread the mixture evenly in the tin.

7. Bake for 45 to 50 minutes until risen, golden and a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack.

8. Warm the remaining 5 tbsp marmalade with the juice of half an orange in a small pan over low heat until loosened. Brush over the warm cake, leave to cool, then cut into 8 slices.