Orange And Poppy Seed Syrup Cakes - cooking recipe

Ingredients

1/2 cup plain yogurt
2 tbsp poppy seeds
8 tbsp (1 stick) butter, chopped, at room temperature
1/2 cup sugar
2 None eggs
1 None orange, peel finely grated
2 cups flour
2 1/4 tsp baking powder
1/2 cup ground almonds
1/4 cup orange juice
None None Whipped cream, to serve
None None FOR THE SYRUP
2 cups orange juice
1 cup granulated sugar
5 None cardamom pods, bruised, or 2 tsp ground cardamom
1/4 cup honey

Preparation

Preheat the oven to 350\u00b0F. Grease a 6-cup Texas muffin pan. Combine yogurt and poppy seeds in a small bowl. Set aside.
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel.
Sift in flour and baking powder into a medium bowl. Fold into batter alternately with almonds, orange juice and yogurt mixture. Spoon into prepared pan.
Bake for 20-25 mins, until toothpick inserted into center comes out clean.
Meanwhile, for the syrup, combine orange juice, sugar and cardamom in a medium saucepan. Stir on low heat, without boiling, until sugar has dissolved. Bring to a boil. Reduce heat to low; simmer for 8-10 mins, until syrupy. Remove from heat and stir in honey.
Drizzle half the syrup over warm cakes. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Serve warm with remaining syrup and whipped cream.