Ingredients:

Cake:

• 225 grams unsalted butter
• 1 1/2 cups caster sugar
• 2 tablespoons orange zest
• 3 eggs, room temperature
• 1 teaspoon vanilla bean paste
• 3 cups plain all purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup poppyseeds
• 1 cup whole milk, room temperature
• 1/4 cup orange juice

Icing:

• 225 grams unsalted butter
• 2 1/2 cups icing sugar, sifted
• 60mls orange juice
• 1/4 cup poppyseeds

Method:

1. Pre heat oven at 180 degrees fan forced. Grease a 9 X 12 inch sheet pan with baking spray and line with baking paper.
2. In a stand mixer with paddle attachment and cream butter, sugar and orange zest for 2-3 minutes, until pale and fluffy.
3. Add the vanilla beans, and add in the eggs, one at a time, until combined.
4. Sift flour, baking powder and salt in a seperate bowl. Add to stand mixer and combine on low speed just until combined, do not over beat. Fold in poppyseeds.
5. Combine milk and orange juice in a measuring cup. Drizzle into stand mixer on low speed until incorporated into batter.
6. Pour batter into lined sheet pan and bake uncovered for 30-35 minutes until skewer comes out clean with no wet batter clinging onto it.
7. Allow sheet cake too cool completely on a wire rack prior to icing.
8. To make the icing, place butter, icing sugar and orange juice in a stand mixer with whisk attachment. Whip for approximately 3-4 minutes on medium speed, or until smooth and creamy.
9. Add poppyseeds and whisk for a further 1 minute on low speed or until incorporated. Ice sheet cake with a spatula and cut into desired slices.

Tips/Substitutions:

• • Keep covered in an airtight container in the fridge for 3-4 days. Not that it will last that long.
  • This cake freezes well for up to 3 months. Cover or package well and thaw in the fridge overnight when wanting to consume.
  • Easily replace orange with lemon if you prefer that combo.

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