Name: Lemon poppy seed cakes
Cook time: 35 min
Total time: 35 min
Ingredients: 1/3 cup (50g) poppy seeds; 1/4 cup (60ml) milk; 185 gram butter, softened; 2 teaspoon finely grated lemon rind; 1 cup (220g) caster sugar; 3 eggs; 1 1/2 cup (225g) self-raising flour; 1/2 cup (75g) plain flour; 1/2 cup (60g) ground almonds; 1/2 cup (125ml) orange juice; Lemon glacé icing; 2 cup (320g) icing sugar; 1 teaspoon softened butter; 2 tablespoon strained lemon juice; 12 white edible sugar flowers

Ingredients

1/3 cup (50g) poppy seeds

1/4 cup (60ml) milk

185 gram butter, softened

2 teaspoon finely grated lemon rind

1 cup (220g) caster sugar

3 eggs

1 1/2 cup (225g) self-raising flour

1/2 cup (75g) plain flour

1/2 cup (60g) ground almonds

1/2 cup (125ml) orange juice

Lemon glacé icing

2 cup (320g) icing sugar

1 teaspoon softened butter

2 tablespoon strained lemon juice

12 white edible sugar flowers

Method

1.Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases.

2.Combine seeds and milk in a small bowl, stand 20 minutes.

3.Beat butter, rind and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs one at a time. Transfer mixture to a medium bowl and in two batches, stir in sifted flours, ground almonds, juice and poppy seed/milk mixture.

4.Drop ⅓ cups of mixture into paper cases. Bake about 35 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

5.To make lemon glacé icing, sift icing sugar into a small heatproof bowl. Stir in butter and enough of the juice to make a thick paste. Stir over a small saucepan of simmering water until icing is spreadable.

6.Working with one cold cake at a time, spread cake tops with lemon glacé icing. Position a flower in centre of each cake before icing has set.

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