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Orange and Poppyseed Cake
By Easton Walled Gardens

1 2lb loaf tin greased and lined.
175g self-raising flour
175g granulated sugar
175g softened butter
1/2 tsp baking powder
1tbsp poppyseeds
Zest of 1 orange
Juice of 1/2 orange
3 tbs icing sugar
  1. Preheat oven to 170c
  2. Beat together eggs, flour, sugar, butter, baking powder, poppyseeds and orange zest.
  3. Turn into prepared tin and bake for 35-40 mins or until shrinking away from side of tin and springy to touch.
  4. Whist the cake is baking, mix together the orange juice and icing sugar. 
  5. Pour icing onto cake whilst it is still hot. Leave to cool in tin.

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