Orange and Poppy Seed Loaf Cake

Makes 10 slices

A simple orange and poppy seed loaf cake. Fresh and light. I make this mainly for school lunch boxes and freeze individual portions of it ready to be pulled out of the fridge and used each day. But you can always jazz it up for morning or afternoon tea by adding cream cheese frosting.

What's in it?

100g unsalted butter, cubed
120g caster sugar
2 eggs
1tsp vanilla bean paste
Zest (finely grated) and juice of 1 navel orange
200g self-raising flour
1 1/2 tbs poppy seeds
50g skim milk

How do I make it?

1. Pre-heat oven to 180°C (fan forced) or 160°C (electric). Spray a 20cm x 10cm loaf tin with oil and line with baking paper. 

2. Place butter in mixing bowl and melt for 2 min / 60°C / speed 1. 

3. Add sugar, eggs and vanilla bean paste and mix for 10 sec / speed 3. 

4. Add orange zest and juice and mix a further 10 sec / speed 3. 

5. Add flour, poppy seeds and milk and mix for 10 sec / speed 3. Scrape down sides of the bowl and mix for a further 10 sec / speed 3. 

6. Using a spatula, spoon batter into prepared tin, smooth the surface and bake in oven for approximately 45 minutes or until a skewer inserted in the middle of the cake comes out clean. 

7. Allow to cool in tin for about 10 minutes, then turn out onto a wire rack to cool completely before serving.

6 ProPoints per slice.