Ingredients
1x24cm round cake tin
220 g sugar
250g butter
250g caster sugar
4 eggs
100g plain yogurt
1 lemon zest and juice
3 tangelos zest and juice
20g poppyseeds
250g self-raising flour
2 tsp cardamom
1x24cm round cake tin
220 g sugar
250g butter
250g caster sugar
4 eggs
100g plain yogurt
1 lemon zest and juice
3 tangelos zest and juice
20g poppyseeds
250g self-raising flour
2 tsp cardamom
Preheat oven to 180 degrees. Line a 24cm springform tin with baking paper. Heat lemon/tangelo juice and sugar to make syrup, remove from heat and leave to cool in fridge. Cream butter and sugar until light and fluffy. Add the eggs one at a time. Fold in yogurt, zest and poppyseeds. Stir in the flour and cardamom. Bake 45 mins. Pour the cold syrup over the hot cake.
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