Poppy seed and coconut cake with lemon and lime syrup

Makes 16 slices

220g selfraising flour

40g dessicated coconut

2 Tbsp poppy seeds

3 large eggs, size 7

150g caster sugar zest of two lemons

3⁄4cup plain unsweetened yoghurt 100ml of ‘‘light’’ olive oil

Syrup 1⁄3 cup lime juice 1⁄3 cup lemon juice 50g sugar

Method

Heat the oven to 180degC on bake.

Line the base with baking paper and lightly oil the sides of a 21cm ring tin.

In a large bowl combine the selfraising flour, dessicated coconut and the poppy seeds, stir to mix thoroughly and set aside.

Place the eggs and caster sugar in a mixing bowl and beat with an electric beater until thick and creamy. Reduce the speed to low, add the lemon zest and gradually add the yoghurt and the oil, beat in gently until well combined. Fold the dry ingredients into the beaten eggs, sugar and yoghurt mixture until just combined.

Spoon into the prepared tin and place in the preheated oven. Bake for 3035 minutes until a skewer inserted in the center comes out clean. Leave to cool in the tin.

To make the syrup

Combine the juices and sugar in a small saucepan. Simmer, stirring constantly until the sugar has dissolved then bring to the boil. Boil for 34 minutes without stirring.

Make small holes all over the cake with a fine skewer and slowly drizzle the hot syrup all over the cold cake until all the syrup is absorbed. Cool.

Slide a knife between the sides of the tin and the cake to loosen it. To ensure the top surface of the cake is smooth and unblemished, place a piece of nonstick baking paper on a large flat plate and carefully invert the cake on to this. Peel off the baking paper, turn the cake right side up and gently remove the nonstick paper.

This makes a divinely delicious pudding or serve as a luxurious treat with coffee.

Serve with thick plain yoghurt or whipped cream

Store in an airtight container in the fridge for up to a week.