¼c poppy seeds
¼c milk
185g butter
1 ½t finely grated orange rind
1 ¼c sugar
3 eggs
¾c plain flour
¾c SR flour
½c ground almonds
1/3c orange juice
Orange Cream:
500g packaged cream cheese, softened
½c sour cream
2T finely grated orange rind
¾c icing sugar
1T orange juice
Grease deep 22cm round cake pan, line base with baking paper.
Combine seeds and milk in small bowl, stand 20 minutes.
Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy.
Add eggs, 1 at a time, beating until just combined between additions.
Transfer mixture to large bowl, stir in sifted flours, almonds, undrained poppy seeds and juice; spread mixture into prepared pan.
Bake in moderate oven 45 minutes. Stand cake 5 minutes; turn onto wire rack to cool.
Split cake into 2 or 3 layers; sandwich layers with the orange cream, cover top and side of cake with remaining orange cream.
Orange Cream:
Combine all ingredients in small bowl and beat with electric mixer until smooth.
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