It's been a while since i've updated the Cook It section of this blog but with pregnancy comes the opportunity for excessive consumption of sweets so i've got some dessert recipes coming your way. This one is a beauty with it's citrus tang and cream cheese icing. I added a sprinkle of marigolds from the garden to the top of mine for a decorative touch (and because I love them and will use them anywhere I can).
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 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 the combined flours, almond meal, sour cream, orange juice and poppy seed mixture and stir to combine.
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.
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.
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.
Today feels like a good day for baking so make it and enjoy it, my friends.