Dunk it in your coffee! These can be frozen - freeze one, eat one.
1 tspn salt rind
185 ml cream
340 g plain flour
1 tspn baking powder
1 dspn poppyseeds
125g unsalted butter, melted.
Preheat the oven to 180_ C. Butter 2 21cm x 7.5 cm bread tins and line with baking paper.
In a large bowl, whisk the eggs, sugar, salt, orange rind and cream for 5 minutes until light and fluffy. Stir in the flour and baking powder, and fold in the poppyseeds, followed by the butter.
Divide the mixture between the tins and bake for 40 minutes or until the cakes spring back when touched. Allow to cool in the tins.
Dust with icing sugar.
Va dorim pofta mare