Orange Poppy Seed Cake

This is probably the cutest cake I've ever made! I usually bake creamy gooey fudgy chocolate or caramel cakes wth various fillings, frostings.. This cake is totally different and maybe even better? It's so fragrant, moist and rich in flavours. The poppy seeds and orange zest gives it a very subtle flavour, the cake is not too sweet and the icing gives the "final touch" to the cake. Pure perfection. I've no idea why, but this cake reminds me of cozy evenings with a cup of tea. Do try this recipe out and you'll see how delicious can a simple cake be.

Orange Poppy Seed Cake

50g poppy seeds
185ml warm water
250g caster sugar
3 eggs
250g self-raising flour
210g unsalted butter, softened
1 1/2 tablespoons finely grated orange zest
250g icing sugar
3 tablespoons boiling water

1)   Preheat the oven to 180 degrees C. Lightly grease a 23cm fluted baba tin. Combine poppy seeds and milk and set aside for at least 15 minutes.

2)    Place the caster sugar, eggs, sifted flour, 185g of the butter and 3 teaspoons of the grated orange zest in a large mixing bowl. Add the poppy seed mixture and beat with electric beaters on low speed until just combined. Increase to medium speed and beat for another 3 minutes, or until the mixture is thick and pale. Pour evenly into the prepared tin. Bake for 50 minutes, or until a skewer comes out clean when inserted to the cake. Leave in tin for 5 minutes and then turn out onto a wire rack.

3)   To make the icing, melt the reamining butter, then place in a bowl with the icing sugar, remaining zest and the boiling watrer. Mix togather to make a soft icing, then spread over the warm cake.