Pre-heat oven to 180°C.
Combine poppy seeds and milk in a bowl and let stand for 20 minutes.
Lightly grease and line cake tin (20cm round tin).
Beat the butter, sugar and orange zest together until light and fluffy.
Beat in eggs one at a time until well combined.
Stir in flour, baking powder, semolina, orange juice and poppy seed and milk mixture.
Pour into cake tin and bake for 55 minutes or until cooked.
Cool on wire rack.
Serve warm with cream and drizzled with Vinofood spiced orange & rielsing syrup, fresh cream and a sprinkling of icing sugar.