225gbuttersoft at roomtemperature, plus a little extra for greasing the tin
220gsugar
3eggs
300gflour
2teaspoonsbaking powder
1vanilla beanseeds scraped
1tablespoonorange zest
4tablespoonsorange juice
orange glaze
125mlgolden syrup
1orangemake very thin strips of the zest and juice the rest of the orange
Instructions
Preheat the oven to 180 C. Grease a bundt cake tin with a diameter of 20 cm and lightly dust with flour.
Heat the poppyseed with the milk in a saucepan until almost boiling and then take the pan of the heat. Leave to cool while you work on your cake batter.
Whisk the butter and the sugar together on medium speed until you have a thick and pale mixture. Add the eggs one by one while you keep whisking.
Put the flour and baking powder together through a sieve and ad a pinch of salt. Spoon a third of the flour mixture through the buttermix. Spoon half the poppyseed mix through the batter, then a third of the flour mixture again, the rest of the poppyseed mixture and then ending with the last third of the flour mixture. You should be left with a smooth but airy texture of the batter.
Mix in the vanilla, orangezest and the orange juice.
Pour the batter into the cake tin and put the cake one level below the middle in the oven. Bake for about 55-65 minutes or until a wooden skewer comes out clean.
Leave to cool in the tin for about 5 minutes and then carefully turn out onto a cake rack where you should let it cool for another 3 hrs.
Make the glaze by heating the orange juice with the syrup and the zest strips. Leave to simmer for a little bit and glaze the cake with it once it is cooled