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Whisk the olive oil, orange zest, eggs, sugar, poppyseeds, flour and baking powder in a large bowl until thoroughly combined
Place into a lined 900g loaf tin and bake at 170°C for at least 1 hour
Mix the orange juice and icing sugar until silky smooth and set aside
Check the cake after 45 minutes to see whether it has browned too much - if so, loosely cover the top with foil
Place a skewer into the centre of the cake to check if it comes out clean. If so, remove from the oven; if not, leave it until it is cooked
Remove from the oven and whilst the cake is still hot, poke a wooden skewer all over the cake at different depths
Pour the orange drizzle all over in an even layer and allow it to sink in
Leave the cake for at least 10 minutes before removing from the tin and peeling away the paper
Slice whilst warm and enjoy with a dollop of greek yogurt or on its own