Mix together milk and poppy seeds and leave to stand for 1 hour.
Peel skin from one orange with a potato peeler discarding any white pith. Remove pith from remaining orange with a knife and cut the flesh into chunks, remove seeds. Place orange peel in a food processor and process until finely chopped.
Add margarine and beat well.
Add orange flesh, eggs and Sugarine, process until orange is well chopped.
Add flour, poppy seeds and milk and process until just mixed. Don't over mix. Spoon mixture into a greased, deep 18cm round tin.
Bake 45-50 minutes. Use the Toothpick Test to see if cake is baked.
Cool in tin 5 minutes then turn out onto a rack to cool.
Cut extra orange, into thin slices and halve, arrange on top of cooled cake. Heat apricot jam until warm and brush over the top.
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