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
- Preheat the oven to 160*C.
- Grease and line the base of a round 20cm cake pan with baking paper.
- Combine the poppy seeds and milk in a small bowl and set aside for 15 minutes to soak.
- Use an electric mixer to beat the butter, caster sugar and lemon and orange rind together in a bowl until pale and creamy.
- Add the eggs, one at a time, beating well between each addition until just combined.
- 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.
- Bake in preheated oven for 45 minutes or until a skewer inserted into the centre comes out clean.
- Remove the pan and allow to cool completely on a wire rack.
- Beat cream cheeseand icing sugar until light and creamy.
- Add lemon juice and whisk to combine.
- Use a serated knife to split the cake in half.
- Spread half the icing over the middle of cake and sandwich layers together.
- Spread the rest over the the top.
- I crushed some toasted crushed almonds over the top of mine.
- Stick in the fridge to let icing set, slice and serve.
- Very sweet cake- tastes like cheese cake.
- 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)