Preparation time: 20 mins
Cooking time: 50 mins
Serves 8

Melted butter, for greasing
100g butter
Finely grated zest of 1/2 lime
2 Tbsp honey
1/2 cup caster sugar
1 egg yolk
3/4 cup milk
150g plain flour
1 tsp baking powder
Pinch salt
4 Tbsp poppy seeds
2 eggwhites
Extra 2 Tbsp caster sugar
Rind of 1/2 lime, cut into fine strips, to serve

LIME ICING
1 cup icing sugar
Juice of 1 lime

1 Preheat oven to 160ºC. Brush a 15cm cake tin with melted butter. Cream butter, zest, honey and sugar in a mixing bowl. Mix in egg yolk and milk.

2 Sift flour and baking powder together and add to mixture. Add salt and 3½ tablespoons of poppy seeds.

3 In another bowl, beat eggwhites until stiff. Add extra sugar and beat a little more. Fold into poppyseed mixture.

4 Pour mixture into prepared tin. Bake for 50 minutes. Cool cake in tin for 5 minutes before turning out onto a rack. When cold, ice cake. Sprinkle with remaining poppy seeds and decorate with strips of lime rind.

5 To make lime icing, mix icing sugar and juice until smooth.

Photo by Chris L Jones