Naked Orange Poppy Seed Cake with Vanilla Buttercream

Preheat oven to 160°C (fan forced). Grease and line the base and sides of 2 x 20cm deep round cake tins with butter and baking paper.

Sift together flour and baking powder. Set aside.

Mix together orange juice, poppy seeds and sour cream, set aside.

Using a stand of hand mixer, cream together butter, sugar, Vanilla Extract and orange zest. Add eggs, one at a time, beating well after each addition. Add half the flour mixture and half of the sour cream mixture, mixing on low until just combined. Repeat with remaining flour and sour cream mixture.

Divide the cake mixture evenly between the prepared cake tins. Bake for 45-50 minutes or until an inserted skewer comes out clean. Allow to cool in tins for 10 minutes before inverting onto a wire rack to cool completely.

Combine sugar and water in a small saucepan over a low heat until the sugar has dissolved. Add orange peel bring to a simmer. Simmer for 12-15 minutes. Transfer peel to a wire rack, reserving the syrup.

Cream the butter, icing sugar and Vanilla Extract until light and fluffy (approx 5 minutes).

Slice the two cakes into 4 layers. To assemble, place the first layer on a serving plate or cake stand. Spread with some of the buttercream and then top with the second layer. Repeat with remaining layers. Spread a thin layer of buttercream around the outside of the cake, spreading the remaining buttercream on top. Top with candied orange peel and drizzle with some of the syrup just before serving.