Name: Poppyseed cake
Yield: 8 servings
Cuisine: Bake
Ingredients: 500.00 ml flour self-raising; 30.00 ml poppy seeds; 185.00 g butter; 160.00 ml castor sugar; 30.00 ml jam apricot; 5.00 ml lemon zest only; 60.00 ml lemon juice; 2.00 eggs; 375.00 ml icing sugar; 125.00 ml butter; 30.00 ml milk; 5.00 ml vanilla essence

Recipe Disclaimer

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Ingredients (12)

500.00 ml	flour — self-raising
30.00 ml	poppy seeds
185.00 g	butter
160.00 ml	castor sugar
30.00 ml	jam — apricot
5.00 ml	lemon — zest only
60.00 ml	lemon juice
2.00	eggs
375.00 ml	icing sugar
125.00 ml	butter
30.00 ml	milk
5.00 ml	vanilla — essence

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Method:

Preheat oven to 180 &degC.
Grease and line a deep, 20 cm round or square cake tin.
Sift flour into a large mixing bowl. Add poppyseeds and 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 butter mixture to dry ingredients.
Stir until just combined, then add eggs.
Mix well, but do not overbeat.
Pour mixture into prepared tin and smooth surface.
Bake 25-30 minutes or until a skewer comes out clean when inserted in the centre of the cake.
Cover with butter icing if desired, and sprinkle with poppyseeds.

For butter icing: Beat together icing sugar, butter, milk and essence until creamy.