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Ingredients:
250g Butter, chopped
3/4 Cup Castor Sugar
3 Eggs
1 1/2 Teaspoons Vanilla Essence
1 1/2 Cups Self-Raising Flour
3/4 Teaspoon Baking Powder
1/4 Cup Poppy Seeds
1/4 Cup(60ml) Fresh Milk
2 Tablespoons Mixed Citrus Juice
1 Tablespoons Grated Lemon & Orange Rinds
Methods:
1. Cream butter and sugar together on medium speed in a large bowl until light and fluffy.(about 5 - 8 mins)
2. Add eggs one at a time, beating well after each addition. Mix in the vanilla essence/orange liqueur.
3. Sift flour and baking powder together, fold into creamed mixture with poppy seeds, milk, juice and rind.
4. Pour the mixture into a prepared 8" kugelhopf tin or round baking tin and smooth the top.
5. Bake in a moderate 180 degree oven for 50 - 55 minutes or until a skewer inserted into the centre and comes out clean and dry.
6. Pierce cake in several places with a skewer, spoon over half the syrup.
7. Allow to cool, remove cake from tin, transfer to a wire rack over a tray.
8. Pour over the remaining syrup and serve warm or cold with cream and fresh fruits of choice.
Citrus Syrup:
1/2 Cup Sugar
1/4 Cup(60ml) Orange Juice
1/4 Cup(60ml) Lemon Juice
Methods:
1. Combine sugar and juices in a small saucepan.
2. Bring to the boil, stirring to dissolve sugar.
3. Reduce heat and simmer without stirring for 3 minutes.
4. Remove from stove and set aside.
Notes:
a) I replace the Vanilla Essence with 2 Teaspoons Grand Mariner(orange liqueur) because I want it to have more citrus favour.
b) You can add in more citrus juice if the final batter is too dry.
c) I mixed about 1 1/2 tablespoons of cocoa powder to 5 tablespoons of batter some citrus juice to form a cocoa batter to do the swirl effect on this cake.(optional)
d) You can prepared the juice 5 - 10 mins before the cake is ready from the oven.
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