An ever-popular cake to serve for morning tea.
Preparation Time: 15 mins
Cooking Time: 45 mins
Extra Time: 1 hr
Yield: 8 x slices
Preheat oven to 350°F. Mix together milk and poppy seeds and let stand for 1 hour.
Peel skin from one orange 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 sugar substitute, process until orange is well chopped. Add flour, poppy seeds and milk, and process until just mixed. Do not over mix.
Spoon mixture into a greased, deep 7-inch round cake pan. Bake in preheated oven for 45 to 50 minutes. Insert a clean toothpick to test if cake is cooked. Cool in pan 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 jelly until warm and brush over the top.
Can lightly dust finished cake with powdered sugar, if desired.
Serving suggestion is not included in the nutritional analysis.