Orange Poppyseed Cake with Cream Cheese Icing

Cake:
1 1/2 cups self raising flour
1/3 cup ground almonds
3 tablespoons poppy seeds
185gm butter
2/3 cup caster sugar
1/4 cup orange/apricot jam
2-3 teaspoons finely grated orange rind
1/3 cup orange juice
3 eggs
Cream Cheese Icing: (from Aunty Marney)
100g butter
100g cream cheese
1 cup sifted icing sugar
1-2 teaspoons freshly squeezed lemon juice or vanilla essence

Grease and line a deep 20cm cake tin with paper. Sift the flour into a large bowl, add almonds and poppy seeds and make a hole in the middle. Melt everything else except the eggs, stirring over a low heat until smooth. Pour over dry ingredients and mix until well combined. Pour into tin and bake at 180'C (170 if fan forced) for 50-60min. Turn out and allow to cool. To make the icing, beat all ingredients together until light and fluffy.