Wholemeal Poppy seed cake

This cake is not only delicious, but is also a healthier alternative to many commercial cakes and biscuits. This is because it is a good source of fibre and antioxidants (due to the use of wholemeal flour, poppyseeds, fresh orange juice, olive oil). It is also low in saturated fat because it does not use butter.
This cake does, however, contain calories due to the fat and sugar content - but at least they are not empty calories since you are getting quality nutrients with the calories (unlike many other cakes/biscuits). So people watching their blood sugar levels or body weight need to watch the serving size.

Ingredients

3 cups wholemeal selfraising flour
1 1/2 cups sugar
1/4 cup poppy seeds
1 teaspoon baking powder
3/4 cup extra virgin olive oil (or peanut oil)
3 eggs
3/4 cup reduced fat milk
2 teaspoons finely shredded orange peel
3/4 cup freshly squeezed orange juice (don't discard the fibre)

Method

1. Grease and lightly flour a fluted cake tin.
2. Combine all ingredients in a mixing bowl and beat with an electric mixer on low to medium speed for about 60 seconds. Pour batter into cake tin.
3. Bake in a 350 degree F oven for 50-55 minutes or until wooden toothpick inserted near centre of cake comes out clean (this cake can also be freezed for up to 1 month).
4. Leave in tin for 10 minutes before turning out on to a wire rack to cool.