Poppy Seed Cake with Lemon Syrup Recipe

1 3/4 cups

2 tablespoons

185 g

2/3 cup

2 tablespoons

1 teaspoon

1/4 cup

2

Lemon Syrup

1/2 cup

1/4 cup

1/2 cup

Self-raising flour

Poppy seeds

Unsalted butter

Caster sugar

Apricot jam

Finely grated lemon rind

Lemon juice

Eggs, lightly beaten

Caster sugar

Lemon juice

Water

• Preheat oven to moderate 180^oC. Brush a deep, 20cm baba tin with melted butter or oil.
• Sift flour into large mixing bowl. Add the poppy seeds. Make a well in the centre.
• Combine butter, sugar, jam, rind and juice in a medium pan. Stir over low heat until butter has melted and sugar has dissolved, remove from heat.
• Add the butter mixture to the dry ingredients. Using a whisk, stir until just combined, add eggs, mix well, do not over beat.
• Pour mixture into prepared tin, smooth surface. Bake 25 to 30 minutes or until skewer comes out clean when inserted in centre of cake.
• To make Lemon Syrup - Combine sugar, juice and water in medium pan. Stir constantly over low heat until mixture boils and sugar has dissolved. Reduce heat, simmer without stirring, uncovered, until mixture has thickened and has reduced by one third. Remove from heat, leave 2 minutes for bubbles to subside.
• Pour hot syrup over warm cake in tin. Leave until all syrup is absorbed. Turn onto plate. Serve warm with cream.