Ingredients
- 125 ml fresh orange juice125 ml Greek-style yoghurt3 tbsp poppy seeds250 g unsalted butter, diced320 g castor sugar3 tbsp finely grated orange peel4 extra-large eggs340 g cake flour2 ½ tsp baking powder125 g butter, softened250 g cream cheese250 g icing sugar
Instructions
1. Preheat oven to 160°C. Spray a 25 cm, loose-bottomed cake tin with cooking spray. Mix orange juice, yoghurt and poppy seeds in a bowl.
2. Beat butter, castor sugar and orange peel in a large bowl until pale and creamy.
3. Whisk in eggs, one at a time, until well combined. Add sifted flour and baking powder to egg mixture. Add yoghurt mixture and gently fold to combine using a large metal spoon.
4. Spoon mixture into prepared cake tin, smooth surface and bake for 45 – 60 minutes or until a skewer inserted into the cake comes out clean.
5. Set aside for 5 minutes to cool slightly, then turn out onto a wire rack to cool completely. Cream butter and cream cheese together and gradually fold through sifted icing sugar.
6. Spread icing on cake and serve.