3 cups wholemeal self-raising 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)
3/4 cup reduced fat milk
2 teaspoons finely shredded orange peel
3/4 cup freshly squeezed orange juice (don’t discard the fibre)
Grease and lightly flour a fluted cake tin.
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.
Bake in a 175 degree Celcius oven for 50-55 minutes or until a wooden toothpick inserted near centre of the cake comes out clean
Leave in tin for 10 minutes before turning out on to a wire rack to cool
Alternatively, you can make individual cakes in a muffin tin, just remember to cook for less time and keep a close eye on them.