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1
Preheat the oven to 350u00b0F. Grease a foil lined 8-inch square baking pan, with foil extending at 2 opposite sides for handles. Mix poppy seeds and milk in a small bowl. Let stand for 20 mins.
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2
Meanwhile, place 1/2 cup of the sugar and 1 cup water in a medium saucepan on medium heat. Cook, stirring, 2-3 mins, or until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, 2 mins. Add orange slices; simmer, covered, 10-12 mins, or until peel is soft. Using tongs. transfer orange slices to a plate. Set aside to cool.
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3
Add 1/4 cup of the orange juice to syrup. Bring to a boil. Boil, uncovered, 10-12 mins, or until slightly thickened. Strain syrup into a bowl. Set aside.
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4
Arrange orange slices, overlapping slightly, in bottom of prepared pan.
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5
Beat butter, orange peel and remaining 1/4 cup sugar in a medium bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time, until just combined. Stir in flour, then the poppy seed mixture and remaining 1/4 cup juice. Pour over oranges in pan; smooth top with a spatula.
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6
Bake 1 hour, or until a toothpick inserted into center comes out clean. Cool in pan 10 mins. Invert onto a wire rack set over a baking pan. Brush warm cake with half of the syrup. Serve cake with ice cream. Drizzle with remaining syrup.
