Not many recipes can retain their charm for a long time. And for 20+ years? That’s near impossible. However, this lime poppyseed cake defies all odds – hitting in a way a few classics do, 20-odd years later. Bright, zesty, and effortlessly nostalgic, it only gets better with time!
Ingredients
Method
Preheat oven to 160°C/140°C fan-forced. Grease and line a 15cm cake pan with baking paper. In a large bowl, use an electric mixer to beat butter, lime zest, honey and sugar until creamy. Beat in egg yolk and milk (the mixture may look curdled).
Stir in sifted flour, baking powder, salt and poppy seeds.
In another bowl, using a clean electric mixer, beat the egg whites until stiff peaks form. Add extra caster sugar and beat again until glossy. Fold gently into the cake mixture.
Spoon mixture into prepared pan. Bake for 40 minutes or until a skewer inserted in the centre comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool.
5 For the icing, mix icing sugar and lime juice until smooth. When cake is cold, spread over icing. Sprinkle with extra poppy seeds and decorate with lime zest strips.
Do you need to soak poppyseeds before baking?
You may notice that there’s no need to soak poppyseeds for this recipe. However, you may have seen some recipes tell you to soak them to soften them a bit to bring out their nutty flavour profile. Nonetheless, there’s no hard-and-fast rule about this, and for this nostalgic recipe, you don’t need to soak them. Just toss them in as is!
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