Soak the poppy seeds and dates in a bowl with hot milk for 30 minutes.
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Combine all the dough ingredients in a bowl.
Knead the dough for 5 minutes until it's smooth and elastic.
Then, prove it for 30 minutes in a bowl greased with oil and wrapped in cling film.
Meanwhile, blitz soaked poppy seeds, dates, and milk in a blender. Then, mix them with nut butter, cinnamon, and orange zest.
Roll out the dough into a 1 cm (1/2 in) thick rectangle. Then, cover it with the filling, spreading it to a 1 cm (1/2 in) thick layer.
Starting at the short edge, roll up the dough over the filling forming a log, and place it seam-side down.
Ease the cake into a loaf tin or roll it in a long sheet of parchment paper, leaving some space for the cake to rise. Then, prove it for 40 min.
Bake the roll for 35 minutes at 180°C (355°F) until golden and crusty.
Let it cool down and serve sliced.
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