Orange Poppy Teacake

• 250g PHILADELPHIA Block Light Cream Cheese, softened
• 1/2 cup low fat margarine
• 3/4 cup caster sugar
• 3 x 55g eggs
• 2 tablespoons orange rind
• 1/2 cup orange juice
• 2 cups self raising flour, sifted
• 2 tablespoons poppy seeds
• 1/4 cup orange juice
• 2 tablespoons caster sugar

1. BEAT PHILLY, margarine and caster sugar for 3 minutes or until light and fluffy. Add eggs, orange rind, orange juice, sifted self raising flour and poppy seeds. Beating for a further minute or until well combined.
2. SPOON into a greased loaf tin 24cm x 13cm.
3. BAKE on middle shelf at 180°C for 1 hour. Leave in tin to cool slightly before removing.

Topping

1. WARM orange juice dissolving sugar in juice.
2. PIERCE cake randomly with a skewer, pour syrup over cake, stand for 10 minutes before turning out to cool.