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Citrus poppy seed cake
Citrus poppy seed cake
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Prep Time:
115 minutes
Cook Time:
45 minutes
Total Time:
160 minutes
Moist poppy seed cake, perfect for any family celebration.
Ingredients:
  • 40g poppy seeds
  • 60ml milk
  • 125g butter
  • 215g caster sugar
  • 20.00 ml finely grated orange rind
  • 2 tsp finely grated lemon rind
  • 3 eggs
  • 75g plain flour
  • 55g almond meal
  • 125g sour cream
  • 60ml orange juice
  • 250g cream cheese
  • 80g icing sugar mixture
  • 42.00 gm lemon juice
Instructions:
  • Preheat your oven to 160°C and prepare a round 20cm cake pan by greasing and lining it with non-stick baking paper.
  • In a small bowl, let the poppy seeds soak in milk for 15 minutes.
  • In a bowl, use an electric mixer to cream together the butter, caster sugar, and lemon rind until light and fluffy. Add the eggs one at a time, mixing well after each addition until just combined.
  • Combine the flours, almond meal, sour cream, orange juice, and poppy seeds and stir until well mixed.
  • Pour the mixture into the pan and level the top. Bake in the preheated oven for 45 minutes or until a skewer comes out clean when inserted in the middle. Let it rest in the pan for 15 minutes before transferring to a wire rack to cool down completely.
  • Beat the cream cheese and icing sugar with an electric mixer until light and fluffy. Mix in the lemon juice until well combined.
  • Split the cake in half with a serrated knife. Spread half of the icing between the layers, then sandwich them together. Finally, spread the remaining icing over the top of the cake and cut into wedges to serve.

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