1 cup poppyseeds
⅔ cup milk
1⅓ cups caster sugar
1½ tsp instant coffee powder
½ tsp vanilla extract
Finely grated zest and juice of 4 oranges
2 free-range egg yolks
175g unsalted butter, at room temperature
3 free-range eggs
1½ cups self-raising flour
1 tsp baking powder
1 cup icing sugar
Candied orange slices in syrup, to garnish
Preheat oven to 160°C fan-forced (180°C conventional). Put poppyseeds in a blender or mini food processor and grind until the seeds are mostly cracked. Combine with milk, 1/3 cup of the caster sugar, coffee, vanilla and half of the orange zest in a medium saucepan. Simmer over medium heat for 15 minutes, until thickened. Set aside to cool completely, then whisk in 1 egg yolk.
Combine 3/4 cup of the caster sugar with remaining zest and butter in the bowl of an electric mixer. Beat with the paddle attachment on medium speed for 5 minutes, until very light. Add eggs and remaining yolk, then beat until smooth.
Sift flour and baking powder together, then fold in gently with 1/4 cup of the orange juice. Line a 23 x 14cm (2L capacity) loaf pan with baking paper, then spoon in 1/3 of the batter. Top with half of the poppyseed mixture. Repeat, finishing with batter. Bake for 50-55 minutes, until a skewer inserted comes out clean. Cool on a wire rack.
Combine 1/4 cup of the remaining juice with remaining sugar and bring to a simmer, until sugar is dissolved. Brush syrup onto the hot cake, then set aside to absorb.
Whisk icing sugar with enough of the remaining juice to make a thick icing. Drizzle over the cake and garnish with candied orange slices. Serve.