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Ingredients
- 200 gm butter
- Â Â grated rind of 1 tangelo, (juice reserved for the syrup)
- 3/4 c. castor sugar
- 3 lrg Large eggs
- 1Â 1/4 c. self-raising flour
- 1/2 c. plain flour
- 3 Tbsp. poppyseeds
- 1/2 c. lowfat milk
- 1 x tangelo, juice and rind of
- Â Â reserved tangelo, (see above) , juice of
- 2 Tbsp. sugar
- 2 Tbsp. marmalade
Directions
- Line the base of a 20cm. springform tin with "Glad Bake" by laying a large piece of the baking paper over the base of the cake tin then replacing and securing the sides. Butter the tin thoroughly using a little of the butter in this recipe.
- Beat the remaining butter with the grated rind of the tangelo and the sugar till light and fluffy then add in the Large eggs one at a time, beating well after each addition.
- Mix the self raising and plain flours together. Mix in the flour mix, poppyseeds and the lowfat milk and mix well so which there are no flour particles visible.
- Turn the cake into the prepared tin and bake at 180c. for 50 min or possibly till the surface of the cake is golden brown and "bounces back" when gently pressed in the centre with your finger.
- Meanwhile, make the syrup. Place the tangelo juice in a small saucepan with the sugar and the marmalade and bring to the boil then simmer for two min and remove from the heat.
- Remove the cake from the oven and cold for a few min then pour over the syrup and allow it to soak into the cake. Remove the cake and serve hot or possibly at room temperature.
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