Citrus & Poppyseed Cake

From my Facebook recipe page 'ChrisO's Kitchen Rules!'.
Citrus & Poppyseed Cake
From my Facebook recipe page 'ChrisO's Kitchen Rules!'.
Steps
- 1
Preheat the oven to 160*C.
- 2
Grease and line the base of a round 20cm cake pan with baking paper.
- 3
Combine the poppy seeds and milk in a small bowl and set aside for 15 minutes to soak.
- 4
Use an electric mixer to beat the butter, caster sugar and lemon and orange rind together in a bowl until pale and creamy.
- 5
Add the eggs, one at a time, beating well between each addition until just combined.
- 6
Add the combined flours, almond meal, sour cream, orange juice and poppy seed mixture and stir to combine then
pour into the prepared pan and smooth the surface. - 7
Bake in preheated oven for 45 minutes or until a skewer inserted into the centre comes out clean.
- 8
Remove the pan and allow to cool completely on a wire rack.
- 9
Beat cream cheeseand icing sugar until light and creamy. Add lemon juice and whisk to combine.
- 10
Use a serated knife to split the cake in half. Spread half the icing over the middle of cake and sandwich layers together. Spread the rest over the the top. I crushed some toasted crushed almonds over the top of mine.
- 11
Stick in the fridge to let icing set, slice and serve. Very sweet cake- tastes like cheese cake. Not bad- Enjoy!
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