Poppyseed Cake
Ingredients:
250g unsalted butter, melted
200g caster sugar
3 egg yolks
Grated rind of 1 orange
1 ¾ cup self raising flour, sifted
200g sour cream
200g ground poppyseeds
3 egg whites, stiffly beaten
For the syrup:
Juice and julienned rind of 2 oranges and 2 lemons
¾ cup sugar
Method:
Beat melted butter and sugar together until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Add grated orange rind.
Add half the flour and sour cream and beat well, add remaining flour and sour cream, beating well again.
Mix in poppyseeds and fold in stiffly beaten egg whites.
Place in large, buttered kugelhopf mould and cook for 1 hour at 160 degrees C.
Rest 10 minutes before unmoulding.
Pour hot syrup over cake.
For the syrup:
Place all ingredients in a saucepan and gently bring to the boil, stirring constantly.
Simmer for 5 minutes.
