Preheat your oven to 160˚C and grease or line your desired baking tin.

In a bowl, cream together the butter and sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.

Slowly add the milk to the butter and egg mixture, alternating with the premix ingredients. Fold in the poppy seeds until just combined.

Pour the batter into your prepared tin and bake for 30-40 minutes or until golden brown and a skewer inserted into the center comes out clean. *Baking time will depend on tin size.

Remove from the oven and allow to cool completely on a wire rack.

In a bowl mix together the icing sugar and rose water until desired consistency is reached

Once the bake has cooled, pour the glaze on top, garnish as desired and enjoy!