September 21, 2015


Self raising flour - 1 1/4 cups
Butter - 155 gms
Castor sugar - 1/2 cup
Eggs - 2(separated)
Lemon rind - 1 tsp (grated)
Orange rind - 1 tsp (grated)
Sour cream - 1/2 cup
Poppy seeds - 1/3 cup (slightly roasted)


  • Preheat oven to moderate 180 C. Grease a baking tin with melted butter. Sprinkle flour in the tin and shake off excess.
  • Beat butter and sugar in a mixing bowl until light and creamy.
  • Add yolks and beat until combined.
  • Add lemon and orange rind, mix well.
  • Fold in sifted flour alternatively with the sour cream.
  • Add poppy seeds and stir through.
  • Beat the egg whites in another bowl until stiff peaks form.
  • Fold egg whites through the mixture in batches, using a metal spoon.
  • Transfer the mixture into prepared tin with smooth surface. Bake for 40 to 45 minutes or until done.
  • Leave cake in tin for 5 minutes before turning it onto a wire rack to cool.

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