On This Page Show
When I went to flip over this lemon poppy seed cake this morning, I knew something was wrong as soon as the bundt tin was facing upside down. Me and bundts have quite a long and emotional history.
The pattern usually follows that I make a cake, decide a bundt would be fun! Pour it in to the tin, bake it, pull it out, flip it over, flop out hunks of cake all over the bench, swear and throw the bundt tin in the sink.
I was going to leave the cake forever and forget about it even though it’s been a whole week since I last posted! But that was until I tried it.
As you can probably tell I’m pretty new to gluten and dairy-free baking, especially with full-sized cakes, so when I tasted this cake this morning I was literally wowed by how nice it was.
Lemon Berry Poppy Seed Cake
It’s very sweet and dense, and crunchy on the top. It would taste good with oranges instead of lemons too.
Ingredients
- 400g (4 cups) almond flour
- 35g (2 tbsp) poppy seeds
- 1 tsp baking powder
- 1/2 tsp each baking soda and salt
- Zest of 1 large lemon or two small ones, unwaxed
- Juice of 2 lemons
- 120 g (1 cup) runny honey
- 110ml (1/2 cup) olive oil or melted butter
- 3 eggs
- 320g (2 cups) mixed berries, frozen or fresh (don’t defrost before adding)
Instructions
- Preheat the oven to 180C. Grease and line a 20cm cake tin (or 10-12 muffin tins). Whisk together the almond flour, rising agents, salt, poppy seeds, and lemon zest.
- Combine the oil, honey, and lemon juice and mix well. Lightly beat the eggs. Add the wet ingredients to the dry and stir well.
- Stir in the berries and pour into cake pan. Bake for about 30 minutes, until the top is golden and cracked and the centre is dry when skewered.
- For optional glaze: Juice half a large lemon or 1 small one and mix with a tablespoon or two of honey. Mix well and skewer the cake a few times.
- Pour over the glaze while the cake is still warm and leave to soak in. (This will mean the top won’t be crunchy anymore.)
Notes
The cake will last for about five days in an airtight container and serve 8-10 people.
New Recipes to Try
