- 125 g softened butter
- ½ cup caster sugar
- ¼ cup Rose’s Lime Marmalade
- 2 eggs, beaten
- 1 ½ cups self-raising flour
- ½ cup Golden Circle Pineapple Juice
- 2-3 Tbsp poppy seeds
-
Syrup
- ½ cup Golden Circle Pineapple Juice
- ½ cup caster sugar
- Preheat oven to 180°C. Grease and line a 20 cm round cake tin.
- Cream butter and sugar until light and fluffy. Add the Rose’s Lime Marmalade and beaten eggs.
- Fold in sifted flour alternately with the Golden Circle Pineapple Juice and lastly stir through the poppy seeds. Spread the mixture into the cake tin and bake for 40-50 minutes.
- In a small saucepan place the syrup ingredients and bring to the boil and simmer for 1-2 minutes.
- When cake comes out of the oven pour the hot syrup over the hot cake while still in the tin. Remove from cake tin when cool.
Made With


Emily's Review | Rating
Very Moist and Rrfreshingly delicious, great served with blueberries and cream