Citrus Poppy Seed Cake

I invited my parent-in-law to be for a Sunday tea at 5 and what wold a tea time be without a proper cake. Here, the very fresh and light treat, easy to make.

 

Ingredients:
175g butter, softened
175g brown caster sugar
3 eggs-beaten
250g self-raising flour
50g poppy seeds
grated rind of 2 oranges
grated rind of 2 lemons
4 rounded tbsp natural yogurt

Topping:
250g mascarpone (or soft cheese for a light version)
grated rind and juice of 1 small orange
3 tbsp orange or lemon curd (I made the fresh lemon curd while the cake was in the oven - see my other recipe)
grated rind of 1 lemon

Method:
Preheat the oven to 150°C. Butter and line the base of a deep 20cm round cake tin. Using a wooden spoon, beat together the butter, sugar, eggs, flour, poppy seeds, citrus rinds and yogurt until smooth.

Spread the mixture in the tin and bake for 45-50 minutes until just firm. Cool in the tin for 10 minutes, then turn out and cool on a wire rack. Peel off the paper.

Meanwhile, mix mascarpone with enough orange juice to make a spreadable icing. Lightly swirl in the curd to give a marbled effect. Roughly spread over the top and sides of the cake, and scatter the grated citrus rind over the top to decorate.