11. Place margarine, rind and sugar in a bowl and mix until light and creamy. Add eggs, one at a time, beating until combined.
22. Stir through almond meal and poppy seeds. Stir in ½ the flour with ¼ cup of So Good, then add the remaining flour and So Good.
33. Spread mixture into a greased and lined 20cm round tin. Bake in a moderate oven, 180°C, for 40 minutes.
44. Combine syrup ingredients in a saucepan. Stir over low-heat until sugar is dissolved, then increase heat and simmer for 5 minutes. Remove cake from oven; insert a few holes in the cake with skewer. Pour hot syrup over hot cake. Cool cake in tin.