lime, poppy and pineapple syrup cake

I am a bit ‘over’ chocolate at the moment. Even my kids are. The scrummy Chocolate slice that usually disappears within a day or two of making it has lasted four days in the fridge so far – and there is still over half of it left. Very strange indeed.

When I saw this recipe on ‘Food In A Minute’ (watch it here) it instantly grabbed my attention. Tropical fruity flavours are very refreshing after chocolate overload. And no frosting either – again, with all my experimenting in the kitchen we are a bit over frosting too.

The USB cable for my camera is AWOL so I cant post a photo, but mine actually looks just like the one on FIAM website. TRUELY!!!

So here we go. You will need…

125g softened butter
½ cup caster sugar
¼ cup lime marmalade
2 eggs, beaten
1 ½ cups self raising flour
½ cup pineapple juice
2-3 tbsp poppy seeds

½ cup pineapple juice
½ cup caster sugar

Preheat oven to 180 degrees C. Grease and line a 20 cm round tin.

Cream butter and sugar. Add eggs and marmalade.

Fold in sifted flour alternately with pineapple juice. Lastly stir through poppy seeds.

Spread mixture in cake tin and bake for 40 – 50 minutes.

For the syrup place pineapple juice and sugar in a small saucepan and bring to the boil, simmering for two minutes.

The original recipe said to pour hot syrup over the cake straight out of the oven while it is still in the tin then remove from tin when cool. However I didn’t read the recipe and took cake out of tin straight from the oven, put it on a plate and stabbed it all over with a toothpick before pouring the syrup over the top. And it was still good!

Mainly I did that so I could have a slice while it was still warm.

I have no patience.

Happy Baking 🙂