Preheat oven to 350º F. Lightly grease and flour an 8- 9 in. cake or springform pan.
Sift together flour, baking powder and salt three time and leave in the sifter; set aside.
In the large bowl of an electric mixer, beat eggs for 3-4 minutes until think and lemon colored. Gradually add 1 cup sugar and beat for another 5 minutes. Add the orange zest, orange liqueur, and poppy seeds, mixing until combined.
Melt the butter in the hot milk. Using a spatula, mix the hot milk into the egg mixture all at once. Sift the flour into the mixture, gradually folding it in. (The folding in of the milk and dry ingredients should take only about a minute. The batter will be thin.)
Pour batter into prepared pan. Bake for 25 to 35 minutes or until a cake tester inserted in the center of the cake comes out clean.
While cake is baking, prepare syrup topping: In a small saucepan, mix the juices with sugar. Heat, stirring until sugar dissolves, then simmer for 5 minutes. Transfer cake to a rack. Poke top of cake repeatedly with a fork. Spoon warm topping over the cake and cool completely. If making ahead, wrap cake in plastic wrap and chill in refrigerator.
Just before serving, sprinkle with powdered sugar, if desired.
Serves 8 to 10
Grow you own poppy seeds with our culinary poppies:
Hungarian Breadseed Poppies
Heirloom Pepperbox Poppies
Find more great garden-inspired recipes in Renee's Cookbooks
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