Name: Lime and poppy seed syrup cake
Cook time: 65 min
Total time: 65 min
Ingredients: Poppy seed syrup cake; 1/4 cup (40g) poppy seeds; 1/2 cup (125ml) milk; 250 gram butter, softened; 1 tablespoon finely grated lime rind; 1 1/4 cup (275g) caster sugar; 4 eggs; 2 1/4 cup (335g) self-raising flour; 3/4 cup (110g) plain flour; 1 cup (240g) sour cream; Lime syrup; 1/2 cup (125ml) lime juice; 1 cup (250ml) water; 1 cup (220g) caster sugar

Lime and poppy seed syrup cake

This lime and poppy seed syrup cake is topped with fragrant lime zest. Before you grate the lime, make sure it is at room temperature and roll it, pressing down hard with your hand, on the kitchen bench to bring out the oil in the peel.

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Makes 1 Item

Cook

1H 5M

Ingredients

Poppy seed syrup cake

1/4 cup (40g) poppy seeds

1/2 cup (125ml) milk

250 gram butter, softened

1 tablespoon finely grated lime rind

1 1/4 cup (275g) caster sugar

4 eggs

2 1/4 cup (335g) self-raising flour

3/4 cup (110g) plain flour

1 cup (240g) sour cream

Lime syrup

1/2 cup (125ml) lime juice

1 cup (250ml) water

1 cup (220g) caster sugar

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Grease base and sides of deep 23cm-square cake pan.

2.Combine poppy seeds and milk in small jug; soak 10 minutes.

3.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until combined between additions; transfer mixture to large bowl. Stir in sifted flours, cream and poppy seed mixture, in two batches.

4.Spread mixture into pan; bake about 1 hour.

5.Meanwhile, combine ingredients for lime syrup in small saucepan. Stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 5 minutes.

6.Stand cake 5 minutes, turn onto wire rack over tray. Pour hot lime syrup over hot cake.

You can substitute the same weight of other citrus fruit – lemons, mandarins, blood oranges, oranges, etc. – for the limes if you wish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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