Serve with orange segments and honey-sweetened whipped cream.
- Portion size 12 servings
Line bottom of 10-inch (4 L) ungreased tube pan with parchment or waxed paper. Set aside.
In large bowl, beat egg whites with cream of tartar until soft peaks form; beat in sugar, 2 tbsp (25 mL) at a time, beating until stiff peaks form. Set aside.
In separate bowl, sift together flour, baking powder and salt ; stir in poppy seeds. Make well in centre; add egg yolks, honey, oil, orange rind, orange juice and vanilla. Beat at medium-low speed until smooth. Fold one-quarter into egg whites; fold in remaining egg yolk mixture in 3 additions just until blended. Pour into prepared pan.
Bake in centre of 325ºF (160ºC) oven for 1 hour or until tester inserted in cake comes out clean. Turn upside down; let cake hang on legs attached to pan or on inverted funnel or bottle until completely cool. Run thin knife around edges; transfer to flat serving plate.
Glaze: In small saucepan, heat together orange juice, sugar and honey over medium heat until sugar is dissolved. Bring to boil; boil gently until reduced by half. Let cool for 5 minutes.
Using skewer, poke deep holes all over top of cake. Brush glaze evenly over top, letting glaze sink in and any excess drip down sides.
Nutritional facts <b>Per serving:</b> about
- Sodium 193 mg
- Protein 5 g
- Calories 331.0
- Total fat 12 g
- Cholesterol 107 mg
- Saturated fat 2 g
- Total carbohydrate 50 g
- Iron 15.0
- Folate 7.0
- Calcium 6.0
- Vitamin A 5.0
- Vitamin C 10.0