michelle picker cooks

A shared love of poppy seeds and a shared birthday made this the perfect celebration cake.

Beat 100g (3½ oz) of butter and ⅔ of a cup of sugar. Add 4 egg yolks, one at a time. Add ½ cup of light sour cream. Beat 4 egg whites until stiff. Fold a little into the butter mixture. Partly fold in the rest of the egg whites and then 240g of partly crushed poppy seeds and the grated rind of 1 lemon. Spread into a greased small cake tin and bake for 45 minutes or until set. Cool in the tin before turning out.