Epic Lemon & Poppyseed Cake (Gluten Free)
This is the most deliciously perfect citrusy lemon poppyseed cake. It’s wonderfully zesty and also while being an almond flour based cake it has a touch of rice and tapioca flour to lighten it up. This cake is excellent without icing, or you could just make a tiny bit of icing and drizzle it on. September is busy on the birthday calendar in our neighbourhood so I have found myself making a few of these cakes for 8 and 9 year old boys birthdays, and it has been pretty lovely watching the delight on the kids faces when they bite into this cake and then ask for more please!
Ingredients:
Makes one large celebration cake or 12 cupcakes and a small cake or loaf.
Ingredients
300g Unsalted Butter
300g Caster Sugar
2 tsp Vanilla Extract
6 Large Eggs
2-3 Lemons ~
4 tsp finely grated Zest (try a mix of different citruses)
4 tsp Lemon Juice
Dry Ingredients
2 tsp Baking powder
120g Brown Rice Flour (in some countries this can be called superfine rice flour)
60g Tapioca Flour
170g Ground Almond
40g Poppyseed
1/4 tsp Salt
Methods:
Preheat the oven to 160° and line a cake tin with baking paper.
Cream butter, sugar, zest, lemon juice and vanilla for 4 minutes until light and fluffy. Reduce speed to medium.
Add eggs in small additions and scrape down the sides of the bowl.
Combine dry ingredients: flours, salt and almonds, poppyseed. Add to the mix in three additions.
Pour into a prepared cake tin and smooth out evenly.
Bake for ~35 -50 minutes, until a skewer comes out clean. If baking cupcakes, bake for 20-25 minutes.
Cool, Ice and Enjoy!
Serves at least 12. Keeps well for 5-6 days.
Icing:
225g of icing sugar, sifted
Juice of 1-2 lemons (2-3tbsp)
Combine the icing sugar, lemon juice together and stir until you it is a very thick pouring consistency. Test the thickness of the icing by checking if coats the back of a spoon. Add more icing sugar if needed. If it is too runny it will speedily drip off the sides of the cake.
Adorn with whatever edible flowers or herbs you can find. Pineapple sage, Calendula, Rosemary leaf & flowers, Viola, Borage, anything you can find will be beautiful.
Cook Time: 35-50 minutes (Allow 25-35 min for smaller cakes or cupcakes) .