Orange and poppyseed syrup cakes

1.Preheat oven to moderate, 180°C. Grease a 6-hole Texas muffin pan.

2.Combine yoghurt and poppy seeds. Set aside.

3.Using an electric mixer, cream butter and sugar together, until light and fluffy. Add eggs, one at a time, beating well. Beat in zest.

4.Sift flour and baking powder together. Lightly fold into creamed mixture alternately with almond meal,juice and yoghurt.

5.Spoon mixture into pan. Bake for 20-25 minutes, until inserted skewer comes out clean.

6.Meanwhile, make the syrup. Combine juice, sugar and cardamom in a saucepan. Stir over low heat, without boiling, until sugar dissolves. Bring to boil then reduce heat. Simmer for 8- 10 minutes, until syrupy. Stir honey through off heat.

7.Drizzle half the syrup over warm cakes. Cool in pan for 5 minutes. Turn onto wire rack. Serve warm with remaining syrup and cream.