Citrus poppy seed cakes | Women's Weekly Food

Citrus poppy seed cakes | Women's Weekly Food

www.womensweeklyfood.com.au

Ingredients Method 1.Preheat oven to 200°C (180°C fan forced). Line 12-hole (⅓-cup/ 80ml) muffin pan with paper cases.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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Ingredients

  • 125 grams (4 ounces) unsalted butter, softened
  • 2 teaspoons lemon rind, lime rind, finely grated
  • 2 teaspoons orange rind, finely grated
  • 2/3 cup (150g) caster (superfine) sugar
  • 2 eggs
  • 2 cups (300g) self-raising flour
  • 1 cup (250ml) milk
  • 2 tablespoons poppy seeds
  • 1 tablespoon icing (confectioners') sugar

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