Quick & Easy

Citrus poppy seed cakes

CITRUS Poppy Seed Cakes
12 Item



1.Preheat oven to 200°C (180°C fan forced). Line 12-hole (⅓-cup/ 80ml) muffin pan with paper cases.
2.Beat butter, rinds, caster sugar, eggs, flour and milk in medium bowl with electric mixer until light and fluffy. Increase speed to medium, beat until mixture is smooth and has changed to a paler colour. Stir in seeds. Divide mixture into paper cases, smooth surface.
3.Bake cakes about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool. Dust with sifted icing sugar.

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