Brew&Bake - Tana Ramsay's orange and poppy seed cake

Tana Ramsay’s orange and poppy seed cake

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Meningitis Now is a charity that means a lot to me from my own personal experience, and I wholeheartedly support and admire the work they do to raise much needed awareness. Brew&Bake is a great way to fundraise and raise awareness all while enjoying quality time with friends and family. And who doesn’t love a slice of cake and a good old cup of tea?!

This cake is something a little bit different, with a citrus-flavoured sponge that’s especially light and fresh tasting.

Ingredients • 185g softened, unsalted butter • 30g poppy seeds • 4tbsp milk • 1/2 tbsp finely grated unwaxed orange zest • 1/2 tbsp finely grated unwaxed lemon zest • 220g caster sugar • 3 large free-range eggs • 225g self-raising flour, sifted

• 75g plain flour, sifted • 60g ground almonds • 100ml orange juice • 25ml lemon juice (for the orange syrup) • 110g caster sugar • 75ml orange juice • 40ml water • Pared zest of 1/2 unwaxed orange, cut into thick strips

Method • Preheat oven to 180oC / 350oF / gas mark 4.

• Lightly grease a 22cm (8½in) round cake tin and line the base with parchment paper.

• Start by soaking the poppy seeds for the sponge in the milk for 20 minutes.

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Beat together the butter, grated orange and lemon zest and sugar using a food mixer with a paddle attachment, or with a wooden spoon in a large mixing bowl, until pale and fluffy. Add the eggs one at a time, beating after each addition. Fold in the flours and ground almonds with a large metal spoon, then stir in the orange and lemon juice and poppy seeds with their soaking milk.

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Turn the sponge mixture into the prepared cake tin and lightly tap on the work surface to level off the top of the mixture. Bake in the oven for 40-45 minutes, or until golden brown, slightly shrinking away from the edge of the tin, springy to the touch and a skewer inserted into the centre comes out clean.

• Meanwhile, heat all the syrup ingredients together in a saucepan over a gentle heat until all the sugar has dissolved and the zest has softened.

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Remove the cake from the oven and leave to cool for 5 minutes before removing from the tin and placing on a wire rack set over a plate. Pour the warm syrup all over the cake. Re-pour any syrup that collects in the plate underneath over the cake. This is delicious served warm.