ORANGE AND POPPY SEED CAKE

Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan, ideally one with a loose bottom, and set aside. 

In a medium bowl, whisk together the flour, ground almonds, baking powder and salt. Set aside. 

In a large bowl, beat the eggs, for around a minute, using a hand blender. Add in the sugar and beat again for about 45 seconds. Now add the olive oil and beat until the mixture has thickened slightly. Add in the vanilla extract, orange zest and orange juice, and beat again until well combined. 

Next, add the dry ingredients to the wet mixture, along with the poppy seeds and mix well until the cake batter is well combined and smooth.  

Pour the cake batter into the prepared cake pan, and bake for 35-40 minutes, until a toothpick inserted into the centre of the cake comes out clean. 

Remove the cake from the oven and allow the cake to cool for 10 minutes in the pan, before removing it from the tin and allowing it to cool completely on a wire rack. 

Serving suggestion: 

Dust over some powdered sugar and additional orange zest.