Ingredients:
1 cup vegetable oil
1 ½ cups sugar
1 tablespoon vanilla extract
5 eggs
3 cups flour, all purpose, whole wheat pastry or spelt
1 tablespoon baking powder
pinch salt
2 tablespoons orange zest
¾ cup orange juice
¾ cup poppy seeds
Orange syrup:
¼ cup orange juice
¼ cup sugar
3 tablespoons margarine spread (health food stores)
Instructions:
Preheat the oven to 350*F. Mix the flour, baking powder, salt and orange zest, and set aside. In a food processor, cream the eggs and sugar until light and fluffy. Add the oil and vanilla and mix. Add the flour mixture to the egg mixture alternately with the orange juice,
starting and ending with flour, pulsing each time until just combined. Add the poppy seeds, and pulse 2-3 more times. Pour the batter into a greased 10-inch springform pan. Bake for about 1 hour, or until the point of a knife inserted in the center comes out clean.
Make the orange syrup: Place the orange juice, sugar and margarine in a small saucepan and heat until thickened, 3-4 minutes. When the cake is baked, immediately unmold. Prick it all over with a skewer, and brush the syrup all over the top and sides while the cake is still hot. The cake will absorb all the syrup. Let cool completely
Shabbat Shalom
B’teavon !