No Need to Put My Face on a Milk Carton

My mother is my biggest follower, and she is freaking out.

Her- it’s being a week and no word from you, I need to know what’s going on with your life.

Me-“ thinking” (oh boy!)

Her- you are making me anxious, I got used to loads of information and my mornings are very boring without your silliness.

Her- isn’t bad enough that you live so far away.

Her- what did I do wrong?

Her- I was always a loving mother.

Her- bla, bla, bla, bla, bla,

Me – Maaaaaaaa…. For Gods sakes I was busy; I have other projects. I’m not cooking all the time.

Her- Youdoooooo???whatprojects?Isitababy?

Me- *sigh*

So to make peace between the continents, I baked this cake, I’m really starting to learn how to bake, so far I got few cookies that ended up flat, burned, and looking scary. But somehow this cake worked, and tasted really good. Maybe I’m finally getting the gist of it.

Orange And Poppy Seed Cake

• 1/3 cup poppy seeds
• ¾ cup milk
• 7 oz butter, softened
• 1 tablespoon finely grated orange rind
• ¾ cup caster (superfine) sugar
•  3 eggs
• 2 cups plain (all purpose) flour
• 1 ½ teaspoon baking powder
• ½ cup freshly squeezed orange juice

For the syrup:

• 1 cup sugar
• 1 cup freshly squeezed orange juice
• ½ cup orange rind

Preheat the oven (325 F). Place the poppy seeds and milk in a bowl and stir to combine. Set aside. Place the butter, the grated orange rind and the sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift the flour and baking powder over the butter mixture and add the orange juice and the poppy seeds and milk mixture. Stir to combine and spoon into 8 inch round cake tray lined with parchment paper. Bake for 55 to 60 minutes. While the cake is cooking make the syrup. Place the sugar, orange juice, and the orange rind in a saucepan over low heat and stir until sugar is dissolved. Increase the heat and boil for 5 to 6 minutes or until syrupy. Pour the hot syrup over the hot cake. Love you Mom.