1 orange, quartered, pips removed
Zest of 1 orange
4 eggs
460g caster sugar
250g butter, melted and cooled slightly
300g SR flour
20g poppy seeds
60g shredded coconut


Preheat oven to 170 degrees. Grease and line a round cake tin with baking paper.

Place orange, zest, eggs, caster sugar and butter in the large food processor bowl. Mix for 20 seconds, speed 13. Add SR flour and poppy seeds. Mix for 5 seconds, speed 13.

Pour mixture in to prepared cake tin and bake for 70-80 minutes. Remove cake from oven and allow to cool.

Toast coconut in a dry frying pan over medium heat until lightly browned. Sprinkle over cooled cake and serve.

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