LIME AND POPPY SEED SYRUP CAKE:

INGREDIANTS:

POPPY SEEDS - 40 GM
MILK -125 ML
BUTTER ,SOFTENED - 250 GM
FINELY GRATED LIME RIND -1 TABLESPOON
CASTER SUGAR -275 GM
EGGS -4
SELF –RASING FLOUR -335 GM
PLAIN FLOUR -110 GM
SOUR CREAM -240 GM


LIME SYRUP:

LIME JUICE -125 ML
WATER - 250 ML
CASTER SUGAR -220 GM




METHOD:

PRE HEAT OVEN TO MODERATE [180C/ 160C].GREASE BASE AND SIDES OF DEEP 23 –CM 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 INGREDIANTS 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 WIRERACK OVER TRAY.POUR HOT LIME SYRUP OVER HOT CAKE.