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.
Lime and poppy seed syrup cake
1 Item
1H 5M


Poppy seed syrup cake
Lime syrup


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.


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