Orange Poppy Seed Cake

• 2 tbsp poppy seeds
• 1/3 cup milk
• 3/4 cup sugar
• 2 small oranges, thinly sliced
• 1/2 cup freshly squeezed orange juice
• 12 tbsp (1 1/2 sticks) butter, at room temperature
• 1 tbsp finely grated orange peel
• 3 None eggs
• 3/4 cup self-rising flour
• None None Ice cream, to serve

1. Preheat the oven to 350u0b0F. Grease a foil lined 8-inch square baking pan, with foil extending at 2 opposite sides for handles. Mix poppy seeds and milk in a small bowl. Let stand for 20 mins.
2. Meanwhile, place 1/2 cup of the sugar and 1 cup water in a medium saucepan on medium heat. Cook, stirring, 2-3 mins, or until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, 2 mins. Add orange slices; simmer, covered, 10-12 mins, or until peel is soft. Using tongs. transfer orange slices to a plate. Set aside to cool.
3. Add 1/4 cup of the orange juice to syrup. Bring to a boil. Boil, uncovered, 10-12 mins, or until slightly thickened. Strain syrup into a bowl. Set aside.
4. Arrange orange slices, overlapping slightly, in bottom of prepared pan.
5. Beat butter, orange peel and remaining 1/4 cup sugar in a medium bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time, until just combined. Stir in flour, then the poppy seed mixture and remaining 1/4 cup juice. Pour over oranges in pan; smooth top with a spatula.
6. Bake 1 hour, or until a toothpick inserted into center comes out clean. Cool in pan 10 mins. Invert onto a wire rack set over a baking pan. Brush warm cake with half of the syrup. Serve cake with ice cream. Drizzle with remaining syrup.

poppy seeds, milk, sugar, oranges, freshly squeezed orange juice, butter, eggs, flour, cream

Taken from recipes-plus.com/api/v2.0/recipes/22224 (may not work)