Orange And Poppy Seed Syrup Cakes

• 1/2 cup plain yogurt
• 2 tbsp poppy seeds
• 8 tbsp (1 stick) butter, chopped, at room temperature
• 1/2 cup sugar
• 2 None eggs
• 1 None orange, peel finely grated
• 2 cups flour
• 2 1/4 tsp baking powder
• 1/2 cup ground almonds
• 1/4 cup orange juice
• None None Whipped cream, to serve
• None None FOR THE SYRUP
• 2 cups orange juice
• 1 cup granulated sugar
• 5 None cardamom pods, bruised, or 2 tsp ground cardamom
• 1/4 cup honey

1. Preheat the oven to 350u0b0F. Grease a 6-cup Texas muffin pan. Combine yogurt and poppy seeds in a small bowl. Set aside.
2. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel.
3. Sift in flour and baking powder into a medium bowl. Fold into batter alternately with almonds, orange juice and yogurt mixture. Spoon into prepared pan.
4. Bake for 20-25 mins, until toothpick inserted into center comes out clean.
5. Meanwhile, for the syrup, combine orange juice, sugar and cardamom in a medium saucepan. Stir on low heat, without boiling, until sugar has dissolved. Bring to a boil. Reduce heat to low; simmer for 8-10 mins, until syrupy. Remove from heat and stir in honey.
6. Drizzle half the syrup over warm cakes. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Serve warm with remaining syrup and whipped cream.

plain yogurt, poppy seeds, butter, sugar, eggs, orange, flour, baking powder, ground almonds, orange juice, cream, syrup, orange juice, sugar, cardamom pods, honey

Taken from recipes-plus.com/api/v2.0/recipes/34853 (may not work)