Coconut, Lemon, Lime, Poppyseed and Almond-meal Cake

175gm butter, 175gm SRF, 4 Tbsp poppy seeds, 3 lemons (zest and juice), 1 lime (juice and zest), 4 eggs, 3/4 cup coconut, 3/4 cup almond meal, and for the icing on the top, 1/2 cup of icing sugar and one lemon (juice and zest). Set the oven to 200 (fan). Mix the butter and sugar until blended and frothy, add the eggs, lemon and lime juice and zest. Mix with the rest of the ingredients. Add to a buttered loaf tin, add to the oven and turning down to 160 degrees and cook for 40-45mins. Test the cake is cooked with a skewer. Remove from the oven and let cool on a wire rack. When cool make the icing by mixing the icing sugar and juice of a lemon and the zest together, add the lemon juice until the consistency is thin and liquified, then drizzle over the top of the cake. Finish with some lemon or lime zest on top. Serve with some yoghurt with a little lemon zest mixed in, and a nice hot cup of tea. 




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