This refreshing summer cake has both the zing of freshly grated lime and the subtle nutty flavor of poppy seeds. Taken from The Australian’s Women Weekly, which delights once again with its fail-proof recipes, it is best to cut and share this cake on the day on is baked; it does not keep well at room temperature but if you have a fridge, then there should be no problem. It surprises me to see how people balk at the idea of poppy seeds in a sweet cake when they are comfortable with the idea of having it sprinkled over bread and bagels. I think that this cake will surely help in driving away that apprehension and if you are not keen on lime, feel free to replace with lemon or orange.
LIME AND POPPYSEED CAKE
For the Cake
2 tablespoons poppy seeds
1/4 cup warm milk
100g butter, softened
3/4 cup caster sugar
2 teaspoons finely grated lime rind
2 eggs, room temperature
1 1/2 cups self raising flour
1 teaspoon baking powder
1/2 cup unsweetened yogurt
For the Sugar Icing
3/4 cup icing sugar, sifted
2 tablespoons hot water
1 tsp fresh lime juice
- Preheat oven to 180oC. Grease base and sides of a deep 15cm round cake pan and line with parchment paper.
- Combine poppy seeds and milk in a small jug; soak for 10 minutes. Beat butter and sugar until light and fluffy.
- Add eggs and beat until combined. Stir in lime rind, add sifted flour and baking powder alternating with the yogurt.
- Add poppy seed mixture and stir until well combined but do not over mix. Spoon cake batter into prepared pan.
- Bake for 1 hour until a skewer comes out clean from the centre. Turn out cake and cool completely on a wire rack.
- Combine icing sugar, water and lime juice together. Drizzle generously over cake and leave to set before serving.
Lime & Poppyseed Cake