Calming influence....cake!

Well what a week it has been for us Cantabrians. Literally quite shocking, and I am very relieved the week is behind us. We are still experiencing the odd aftershock and I really hope and pray the worst is over. So as Canterbury repairs itself, mentally and physically, I am moving on with positive thoughts, to this weeks cake.

Enter, one of my favourite recipe books, A Treasury of New Zealand Baking, page 132, Lemon Lime and Poppyseed Syrup Cake. Did you know that this book is a fundraising project for The NZ Breast Cancer Foundation? The recipe is by Catherine Bell, co-publisher and editorial director of DISH magazine. She is a Julia Child Honorarium recipient and Catherine chairs the Garden to Table Trust, which helps children grow, prepare and share food.

A lovely simple recipe which has a little yoghurt or buttermilk in it to ensure a light, fluffy texture.

When the cake is still hot, you dribble the lemon and lime syrup over the top....mmmm very delicious. Catherine recommends this be served warm with a little plain unsweetened yoghurt on the side.

This cake serves 8....so be in quick.