What you will need
- 40g poppy seeds
- 1/4 cup (60ml) milk
- 125g butter
- 1 cup (215g) caster sugar
- 1 tbs finely grated orange rind
- 2 tsp finely grated lemon rind
- 3 eggs
- 1 cup (150g) self-raising flour
- 1/2 cup (75g) plain flour
- 1/2 cup (55g) almond meal
- 1/2 cup (125g) sour cream
- 1/4 cup (60ml) orange juice
- 250g cream cheese
- 1/2 cup (80g) icing sugar mixture
- 2 tbs lemon juice
If you have a nut allergy, replace the almond meal with the same quantity of coconut or with more plain flour.
Preheat oven and line pan
Preheat the oven to 160°C. Grease and line the base and side of a round 20cm (base measurement) cake pan with non-stick baking paper.
Combine the poppy seeds & milk
Combine the poppy seeds and milk in a small bowl and set aside for 15 minutes to soak.
Use an electric mixer to beat the butter, caster sugar and lemon rind together in a bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition until just combined.
Add & stir
Add the combined flours, almond meal, sour cream, orange juice and poppy seed mixture and stir to combine.
Pour mixture into pan & bake
Pour into the prepared pan and smooth the surface. Bake in preheated oven for 45 minutes or until a skewer inserted in the centre comes out clean. Remove the pan from the oven and set aside for 15 minutes to cool slightly before transferring to a wire rack to cool completely.
Make the icing
Use an electric mixer to beat the cream cheese and icing sugar together until light and fluffy. Add the lemon juice and whisk to combine.
Cut, spread & layer
Use a serrated knife to split the cake in half. Spread half the icing over the middle of the cake and sandwich layers together. Spread the remaining icing over the top of the cake. Cut into wedges to serve.