A few weeks ago I made this Gluten Free Lime and Poppyseed Syrup Cake for morning tea with friends. The catch up was postponed (due to sick children) but the cake didn’t go to waste with Jesse’s work colleagues graciously accepting their new role as my taste testers!
Admittedly this is the second time I’ve made this cake. The first time around I wasn’t satisfied with the cake’s texture. So after a few additional modifications I’m happy to share the recipe with you. The original recipe comes from the Women’s Weekly Afternoon Tea Cookbook.
The Naughty Dietitian
xoxo
- ¾ cup (40g) poppy seeds
- ½ cup (125ml) full cream milk
- 250 g butter, softened
- 1 tablespoon finely ground lime rind
- 1¼ cups caster sugar
- 4 eggs
- 2½ cups gluten free self raising flour, sifted
- ½ cup gluten free plain flour, sifted
- 240 g sour cream (I used light sour cream)
- ½ cup (125ml) lime juice
- ¾ cup water
- 1 cup caster sugar
Preheat oven to 180°C and line a 22cm (9 inch) square cake tin with baking paper.
Combine poppy seeds and milk in jug and allow to stand, soaking for 10 minutes.
Using the stand mixer fitted with the paddle attachment, beat the butter, rind and sugar on medium speed until light and fluffy. Then continuing on medium speed add eggs one at a time until combined.
Add flours, sour cream and poppy seed mixture in two batches and continue to beat on low speed until combined. Then spread the mixture into the cake tin and bake for 50 minutes or until a skewer inserted into the cake comes out clean. Meanwhile make the lime syrup.
Stir the ingredients into a small saucepan over medium heat. Without boiling continue to stir the syrup until the sugar has dissolved. Then simmer uncovered for 5 minutes.
Allow the cake to stand for 5 minutes then transfer to a wire rack with a tray underneath. Using a skewer, place small holes in the top of the cake before pouring hot lime syrup over the hot cake.