I ate this cake at my friend Isabele's recently and couldn't get enough of it; its a sour cream cake, a syrup cake, a lime cake - a great combination! I have since made it myself and it wasn't as good as Isabele's, because when someone else cooks for you it always tastes better!
Lime and Poppyseed Syrup Cake
You could replace the lime with lemon or orange or some citrus combination!
¼ cup (40g) poppy seeds
½ cup (125ml) milk
250g butter, softened
1 tablespoon finely grated lime rind
juice of 1 or 2 limes
1¼ cups (275g) caster sugar
2¼ cups (335g) self-raising flour
¾ cup (110g) plain flour
1 cup (240g) sour cream
½ cup (125ml) lime juice
1 cup (250ml) water
1 cup (220g) caster sugar
Preheat oven to moderate (180°C/160°C fan-forced). Grease base and sides of deep 23cm-square cake pan.
Combine poppy seeds and milk and soak for 10 minutes.
Beat butter, rind and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined between additions. Stir in sifted flours, cream and poppy seed mixture and lime juice, in two batches.
Spread mixture into pan and bake for about 1 hour.
Meanwhile, combine ingredients for lime syrup in small saucepan. Stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 5 minutes.
Stand cake 5 minutes, turn onto wire rack over tray. Pour hot lime syrup over hot cake.