Lime and Poppy Seed Syrup Cake

Name: Lime and Poppy Seed Syrup Cake
Yield: Serves 16
Ingredients: 250 g (9 oz) butter, softened; 1 tbsp finely grated lime zest; 275 g (9¾ oz) caster sugar; 4 eggs; 40 g (1½ oz) poppy seeds; 120 ml (4 fl oz) full-fat milk; 225 g (8 oz) caster sugar; 250 ml (8½ fl oz) water; 110 g (3¾ oz) plain flour, sifted; 350 g (12 oz) self-raising flour, sifted; 120 ml (4 fl oz) lime juice; 250 g (9 oz) soured cream

Preparation info

Serves
16

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

Poppy seeds are used in many recipes originating from Eastern Europe and Russia. Their sweet toasted flavour combines well with citrus flavours, whether it’s lemon or lime as in this recipe. The lime syrup intensifies the citrus notes and leaves a lovely sugary crust on the top.

Ingredients

40 g (1½ oz) poppy seeds
120 ml (4

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/gas mark 4, and grease a 2.4 litre (4 pint) Bundt tin well.
Soak the poppy seeds in the milk for at least 10 minutes.
Meanwhile cream the butter, lime zest and sugar together until light and fluffy.
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