This cake has got a delicious nuttiness about it. Sharp lemon, sugary syrup coupled with a blueish tinge of poppy seeds......
Poppy seed and citrus sponge........(8 big slices)
4 free range eggs
10oz caster sugar
10oz plain flour
1 tbsp baking powder
4oz poppy seeds
2tbsp extra caster sugar
Mix the eggs, sugar, butter, flour and baking powder in a food processor.
Add the poppy seeds and the zest of the fruit. Give it short bursts until the seeds are mixed through.
Pour into a lined tin. Bake in an oven for 40 minutes or until a knife comes clear from the centre.
Squeeze the fruit juice into a pan. Add the extra sugar and over a low heat slowly stir until dissolved.