for 16 pieces

Cake batter

125 g	butter, soft
150 g	sugar
½ tbsp	vanilla paste
1 pinch	salt
4	eggs
150 g	white flour
60 g	soya flour
1 tsp	baking powder
½ parcel	blue poppy seeds (approx. 20 g)

To bake

2 dl	orange juice

To decorate

100 g	icing sugar
1 tbsp	orange juice
100 g	salted, roasted pistachios shelled, coarsely chopped

How it's done

Cake batter

Place the butter, sugar, vanilla and salt in a bowl, mix using the whisk attachment on a mixer. Beat in the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Combine the flour, baking powder and poppy seeds, mix into the batter. Transfer the batter to the prepared tin.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, prick firmly with a wooden skewer. Pour the orange juice over the warm cake. Remove the cake from the tin and place on a rack to cool.

To decorate

Mix the icing sugar and orange juice to make a thick icing, spread on top of the cake, sprinkle with the pistachios, leave to dry.

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