Citrus & Poppyseed Cake

• 40 grams Poppy seeds
• 1/4 cup Milk
• 125 grams Butter
• 1 tbsp Grated orange rind
• 1 tbsp Grated lemon rind
• 3 Eggs
• 1 cup Self raising flour
• 1/2 cup Almond meal
• 1/2 cup Sour cream
• 1/4 cup Orange juice
• 250 grams Cream cheese
• 2 tbsp Lemon juice
• 80 grams Icing sugar mixture

1. Preheat the oven to 160*C.
2. Grease and line the base of a round 20cm cake pan with baking paper.
3. Combine the poppy seeds and milk in a small bowl and set aside for 15 minutes to soak.
4. Use an electric mixer to beat the butter, caster sugar and lemon and orange rind together in a bowl until pale and creamy.
5. Add the eggs, one at a time, beating well between each addition until just combined.
6. Add the combined flours, almond meal, sour cream, orange juice and poppy seed mixture and stir to combine then pour into the prepared pan and smooth the surface.
7. Bake in preheated oven for 45 minutes or until a skewer inserted into the centre comes out clean.
8. Remove the pan and allow to cool completely on a wire rack.
9. Beat cream cheeseand icing sugar until light and creamy.
10. Add lemon juice and whisk to combine.
11. Use a serated knife to split the cake in half.
12. Spread half the icing over the middle of cake and sandwich layers together.
13. Spread the rest over the the top.
14. I crushed some toasted crushed almonds over the top of mine.
15. Stick in the fridge to let icing set, slice and serve.
16. Very sweet cake- tastes like cheese cake.
17. Not bad- Enjoy!

seeds, milk, butter, orange rind, lemon rind, eggs, flour, meal, sour cream, orange juice, cream cheese, lemon juice, icing sugar

Taken from cookpad.com/us/recipes/481813-citrus-poppyseed-cake (may not work)