1/3 cup poppy seeds For the syrup ½ cup strained orange juice For serving Fresh berries
¾ cup fat-free milk
Zest of 1 large lemon (strips)
Zest of 1 orange (strips)
180g unsalted butter, at room temperature
1 cup castor sugar
3 extra-large free-range eggs
2 cups cake flour
2½ teaspoons baking powder
Pinch of salt
¾ cup strained lemon juice
½ cup sugar
1 small lemon, thinly sliced and halved
1/3 cup poppy seeds
For the syrup
½ cup strained orange juice
Soak the poppy seeds in milk for 45 minutes.
Pour boiling water over the thin strips of lemon and orange zest, then drain.
Cream the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
Sift the flour, baking powder and salt together, and fold into the beaten mixture, alternating with milk and seeds.
Lastly, fold in the zest.
Turn into a buttered loaf pan lined with non-stick baking paper.
Bake at 180°C for 45 minutes or until a tester comes out clean.
Allow to cool for about five minutes before turning out.
Invert the loaf over a plate and prick all over.
Simmer the syrup ingredients together for five minutes.
Slowly spoon the warm syrup over the warm cake, and serve at room temperature with berries and crème fraiche.
1693kJ Carbs: 60g Protein: 6g Fat: 17g