Name: Citrus poppy seed cakes
Cook time: 35 min
Total time: 35 min
Ingredients: 125 gram (4 ounces) unsalted butter, softened; 2 teaspoon lemon rind, lime rind, finely grated; 2 teaspoon orange rind, finely grated; 2/3 cup (150g) caster (superfine) sugar; 2 eggs; 2 cup (300g) self-raising flour; 1 cup (250ml) milk; 2 tablespoon poppy seeds; 1 tablespoon icing (confectioners') sugar

Ingredients

125 gram (4 ounces) unsalted butter, softened

2 teaspoon lemon rind, lime rind, finely grated

2 teaspoon orange rind, finely grated

2/3 cup (150g) caster (superfine) sugar

2 eggs

2 cup (300g) self-raising flour

1 cup (250ml) milk

2 tablespoon poppy seeds

1 tablespoon icing (confectioners') sugar

Method

1.Preheat oven to 200°C (180°C fan forced). Line 12-hole (⅓-cup/ 80ml) muffin pan with paper cases.

2.Beat butter, rinds, caster sugar, eggs, flour and milk in medium bowl with electric mixer until light and fluffy. Increase speed to medium, beat until mixture is smooth and has changed to a paler colour. Stir in seeds. Divide mixture into paper cases, smooth surface.

3.Bake cakes about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool. Dust with sifted icing sugar.

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Ingredients

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