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1
Preheat oven to 350 degrees.
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2
Grease and line a 10 inch round cake tin.
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3
Cream the butter and sugar until light and fluffy.
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4
Add the eggs one at a time, beating well between additions.
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5
Sift flour mixture into a large bowl, then add the semolina, coconut, and poppyseeds.
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6
Add the flour mixture gradually to the butter mixture, stirring gently to combine, until evenly mixed.
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7
Spoon into the prepared tin and bake for 35 minutes.
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8
Cool slightly, and turn out onto a wire rack.
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9
To make the syrup finely grate the rind from one of each of the citrus fruits into 1/4 inch slices, and squeeze juice.
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10
Place into saucepan with the water and sugar.
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11
Slowly bring to a boil, stirring to dissolve the sugar.
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12
When it boils, reduce the heat, and simmer for 10 minutes.
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13
Line a baking tray with non stick parchment paper.
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14
Cut the remaining citrus fruits into 1/4 inch slices (with skin on).
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15
Dip into the syrup to coat, and place onto the tray.
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16
Bake for about 15 minutes, until candied.
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17
Add the orange juice and Contreau to the syrup, and return to a boil.
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18
Reduce the heat and simmer for 5 minutes.
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19
Arrange the candied fruit on top of the cake, and pour the syrup over.
