Lemon glacé icing
1.Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases.
2.Combine seeds and milk in a small bowl, stand 20 minutes.
3.Beat butter, rind and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs one at a time. Transfer mixture to a medium bowl and in two batches, stir in sifted flours, ground almonds, juice and poppy seed/milk mixture.
4.Drop ⅓ cups of mixture into paper cases. Bake about 35 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.To make lemon glacé icing, sift icing sugar into a small heatproof bowl. Stir in butter and enough of the juice to make a thick paste. Stir over a small saucepan of simmering water until icing is spreadable.
6.Working with one cold cake at a time, spread cake tops with lemon glacé icing. Position a flower in centre of each cake before icing has set.