INGREDIENTS
200g margarine.
375ml sugar.
5 eggs, separated.
750ml cake flour.
25ml baking powder.
250ml orange juice.
125ml sherry.
150ml poppy seed.
125ml castor sugar.
METHOD
Preheat oven to 160°C.
Grease two 29 x 11 x 7cm loaf tins with margarine.
In a bowl cream the margarine and sugars together until light and fluffy.
Add the egg yolks and beat well.
Sift together the cake flour and baking powder.
Add to the margarine mixture, alternating with the orange juice.
Add the sherry and beat well.
Gradually add the poppy seed to the mixture, while beating continuously.
In a separate bowl whisk the egg whites until foamy.
Fold into the batter.
Spoon half the batter into one tin and the other half of the batter into the other tin.
Spread evenly.
Bake for 1-1½ hours or until a testing skewer comes out clean when inserted into the centre of the cake.
Cool slightly in the tins before turning out on to a wire rack to cool completely.
Slice the cake and serve.
