This is a pretty interesting recipe I got from Malaysia Best. Lilian had blogged about this cake so many times that I finally decided to try it myself too!

The result was a pretty unique tasting cake unlike any I've tasted before. For those who find the normal buttery cake a bit "jelak", you might want to give this a try. I know it's just pure psychology, but I couldn't help feeling this cake is somewhat "healthier" compared to the regular ones. Originally, the cake is topped with some thick, white lemon icing syrup, which in my case, turned out to be a failure as I added too much water! (see the wet bottom of my cake?)

What you need:

• 125 g unsalted butter, softened
  
• 125 g caster sugar
• 4 eggs
• Juice and grated rind of 1 lemon
• 130 g self-raising flour, sifted
  
• 50 g blue poppy seeds (available in specialty shops)
• 180 g ground almond

Directions:

1. Preheat the oven to 180 deg Celcius.
   
2. Cream the butter and caster sugar until light and fluffy.
3. Beat in the eggs one by one.
4. Add in the lemon juice and rind, beat.
   
5. Using a wooden spatula, fold in the sifted flour.
6. Then mix in the ground almond and poppy seeds. Stir until everything is evenly incorporated.
7. Pour into an 8-inch pan and bake in the oven for about 40 minutes.

Note: To make the icing, I would suggest you mix a few tablespoon of icing sugar with the juice of one lemon and cook it on double boil over slow fire. Remember, it's best you don't add any extra water! Good luck! ;-)