Preheat oven to 180°C (60°C fan-forced). Line 6-hole texas (3/4 cup/180ml) or 12-hole standard (1/3 cup/80ml) muffin pan with paper cases.

Combine seeds and milk in small bowl, stand 20 minutes.

Beat butter, rinds, sugar and eggs in small bowl with electric mixer until light and fluffy.

Stir in sifted flours, almond meal, juice and poppy seed mixture. Divide mixture among cases, smooth surface.

Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

On surface dusted with sifted icing sugar, knead fondant until smooth. Reserve 100g of fondant, enclose in plastic wrap. Divide remaining fondant into three equal portions, tint green, orange and yellow by kneading in colouring. Wrap separately in plastic wrap.

Roll each of the coloured portions to a thickness of 5mm. Cut out rounds large enough to cover tops of cakes. Brush tops of cakes with marmalade, position rounds on cakes.

Roll reserved fondant into very thin lengths, cut off small pieces to represent seeds. Position lengths on top of cakes, using a little water, to represent segments.

Fill segments with matching coloured sprinkles, position fondant seeds.