Last weekend I splashed out and bought the new Australian Women’s weekly cookbook. http://www.whitcoulls.co.nz/book/the-baking-collection/39537320/
It is one of the best collections of baking and cakes that I have ever seen. I said earlier that I may never have to buy another cake book again – it completes me 😉
This weekend we had High Tea at a friends house, and I bought along a Lime and Poppyseed syrup cake from the book. It was delicious. I am so pleased the recipe was available online so I can share it with you. It does make a big cake. I made this bundt cake and another small bundt cake. I also added a tablespoon on cointreau before the eggs just for an extra citrus twist
This cake gets better with age, day two it was moist and delicious.
¼ cup (40g) poppy seeds
½ cup (125ml) milk
250g butter, softened
1 tablespoon finely grated lime rind
1¼ cups (275g) caster sugar
2¼ cups (335g) self-raising flour
¾ cup (110g) plain flour
1 cup (240g) sour cream
Lime syrup½ cup (125ml) lime juice
1 cup (250ml) water
1 cup (220g) caster sugar
Preheat oven to moderate (180°C/160°C fan-forced). Grease base and sides of deep 23cm-square cake pan.
Combine poppy seeds and milk in small jug; soak 10 minutes.
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.
Spread mixture into pan; bake about 1 hour.
Meanwhile, combine ingredients for lime syrup in small saucepan. Stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 5 minutes.
Stand cake 5 minutes, turn onto wire rack over tray. Pour hot lime syrup over hot cake.