75ml fresh orange juice (juice from 1 heavy orange)
30ml fresh lemon juice
½ tsp fine salt
For the syrup
120ml fresh orange juice
60g caster sugar
Pinch of salt
Optional icing + topping
100g Wyke unsalted butter, softened
200g icing sugar
Zest of an orange
Orange wedges
Method:
Heat oven to 180c. Line a 900g loaf tin with baking parchment.
Rub the orange zest into the caster sugar with your fingertips for 1–2 minutes to make the orange sugar. It should resemble damp sand and smell fragrant.
Beat the butter and orange sugar together with an electric whisk for 4–5 minutes until very pale and fluffy. Beat in the eggs one at a time. Slowly drizzle in the oil while beating. In a large bowl mix together the flour, baking powder, salt and poppy seeds. Mix the milk, orange and lemon juices together in a jug or glass and fold through the batter. Transfer to the tin and level with the back of a spoon.
Bake for 55-55 minutes, until a skewer inserted comes out clean.
Heat the orange juice, sugar, and salt gently until dissolved. While the cake is still hot, prick all over with a skewer and spoon the syrup over the top, allow it to absorb while the cake cools for at least an hour.
If you are making the icing, beat the butter, icing sugar and orange zest together with an electric whisk until smooth, then spread over the cooled cake using a spatula. Decorate the top with orange wedges and more zest.
The cake will keep in an airtight container for up to 5 days.
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