Ingredients

1½ cups self-raising flour

¾ cup caster sugar

2 tbsp poppy seeds

¼ cup honey

3 eggs

200g tub Greek yoghurt

½ cup light olive oil

1 lime, juiced and zest finely grated

Syrup

½ cup sugar

¼ cup water

1 lime, thinly sliced

Method

1.

Preheat oven to 180°C. Grease and line sides of a 20cm x 11cm (top measurement) loaf tin with baking paper. Sift flour into a large bowl. Stir in caster sugar and poppy seeds.

2.

Put honey, eggs, yoghurt, olive oil, lime juice and zest in a separate bowl and whisk until smooth. Add to flour mixture and whisk until smooth. Pour mixture into prepared tin.

3.

Bake for 45-50 minutes or until a skewer inserted in centre comes out clean (cover with foil after 35-40 minutes to prevent overbrowning). Cool in tin for 15 minutes. Remove from tin and transfer to a wire rack to cool completely.

4.

To make syrup, put sugar and water in a small saucepan and stir over a medium-high heat until sugar dissolves. Bring to the boil. Add lime slices and simmer for 4-5 minutes or until slices are soft and glossy. Remove lime using a fork and set aside.

5.

Continue to boil syrup for 2-3 minutes or until thickened. Remove from heat and cool slightly. Pour syrup over cake and decorate cake with lime slices. Serve.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.