Lemon and Poppy Seed cake ranks in my top 3 cakes! I always create a sweet treat for the end of my Yin/Restorative workshops and this was the perfect excuse to experiment and create a healthy low fat, wheat and sugar free version.
Its the action of the gluten in flour, eggs, butter and sugar that creates that addictive light but moist texture in cakes. They work in perfect synergy and trying to recreate that using healthier ingredients can be a challenge.
Ground nuts are used in many flour free recipes and they are perfect for adding a moist texture to a cake. Plus the fact that nuts are a protein and contain healthy fats makes them an excellent ingredient to fill us up and help balance blood sugar levels.
So after a bit of searching around I actually found a recipe in a cookbook I have called rather decadently, ‘Red Velvet Chocolate Heartache’ by Harry Eastwood.
I was drawn to it as it had an interesting ingredient in it…swede! Ive put pumpkin in cupcakes, beetroot in brownies and courgette in chocolate cake so I was interested to see how this would work out.
I probably don’t need to say but anywhere we can add extra vegetables are a bonus. Root vegetables are healthy low GL carbohydrates that along with protein, balance our energy levels.
The original recipe was a lemon and lavender cake so it was easy to replace lavender with poppy seeds and the other substitute I did was to change the sugar to agave syrup.
Overall I was pleased with the results. The drizzle does make the cake extremely moist so in the recipe Im sharing, I’ve halved the drizzle ingredients and that should create the perfect texture.
Here’s the recipe…enjoy!
Lemon and Poppy Seed Drizzle Cake (serves 8)
- 200g Swede chopped, steamed and Pureed in a blender
- 120g Light Agave Syrup
- 2 Medium Eggs
- Finely Grated Zest of 1 Lemon
- 1 Heaped Tbsp Poppy Seeds
- 60g White Rice Flour
- 60g Ground Almonds
- 2 tsp Baking Powder
- ¼ tsp of Seasalt
- 1Tbsp Water
- Juice of Half a Lemon
- 1 Tbsp Agave Syrup.
- Line a 19x 12x 8 cm Loaf tin with Baking paper and brush lightly with coconut oil
- Heat the oven to 180C/350F
- In a large bowl, whisk, ideally with an electric whisk, the eggs and agave syrup together until light and frothy. Add the swede puree and the lemon rind. Whisk quickly until combined
- Blend the dry ingredients and fold into the egg mixture to keep it light and airy.
- Place the mixture in the prepared tin and put in the oven for 30-40mins until it is golden on top and a knife placed in the middle comes out dry.
Prepare the drizzle.
When the cake comes out of the oven, prick it all over with a cocktail stick and pour over the drizzle evenly so that it soaks into the cake.
Let it cool completely before removing from the tin.