We’re asking local fashion designers to share their favourite lockdown recipe, whether it’s some tasty home baking or the never-ending question of what to make for lunch - so you can find some cooking inspiration.

Today, creative director and co-founder of Zambesi Elisabeth Findlay shares a recipe for orange poppy seed cake, often made and eaten over the years by friends and family (or "ZamFam as they are also known). The cake keeps for ages, with the citrus syrup helping to keep it moist.

“This is a favourite shared with us by Neville’s second cousin Julie Le Clerc many years ago after I begged her for it. I did tweak it this time replacing 1/2 cup flour for ground almonds and cutting back on the sugar. It has become a family favourite!”‍

Orange poppy seed cake

Ingredients

185g butter

1 cup caster sugar

4 eggs

2 tablespoons orange zest

1/4 cup orange juice

1/2 cup yoghurt

1 cup flour

1/2 cup ground almonds

1/2 tsp baking soda

1/4 cup poppy seeds

Syrup

1 cup orange juice

1/4 cup lemon juice

1/2 cup sugar

2 tablespoons orange rind julienne strips‍

Method

• Cream the butter and sugar.

• Add zest and eggs one at a time, mixing after each addition.

• Fold in the yoghurt and orange juice.

• Sift flour and baking powder and mix well.

• Add poppy seeds and mix.

• Bake in a greased or paper lined tin for one hour at 280 °C.

• For the syrup, boil all ingredients together until syrupy. 

• Pour over the cake to serve.

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