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1
Preheat the oven to 160*C.
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2
Grease and line the base of a round 20cm cake pan with baking paper.
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3
Combine the poppy seeds and milk in a small bowl and set aside for 15 minutes to soak.
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4
Use an electric mixer to beat the butter, caster sugar and lemon and orange rind together in a bowl until pale and creamy.
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5
Add the eggs, one at a time, beating well between each addition until just combined.
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6
Add the combined flours, almond meal, sour cream, orange juice and poppy seed mixture and stir to combine then pour into the prepared pan and smooth the surface.
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7
Bake in preheated oven for 45 minutes or until a skewer inserted into the centre comes out clean.
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8
Remove the pan and allow to cool completely on a wire rack.
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9
Beat cream cheeseand icing sugar until light and creamy.
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10
Add lemon juice and whisk to combine.
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11
Use a serated knife to split the cake in half.
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12
Spread half the icing over the middle of cake and sandwich layers together.
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13
Spread the rest over the the top.
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14
I crushed some toasted crushed almonds over the top of mine.
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15
Stick in the fridge to let icing set, slice and serve.
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16
Very sweet cake- tastes like cheese cake.
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17
Not bad- Enjoy!
