There's nothing better than a traditional poppy seed cake and we just love how The Loopy Whisk has re-created this favourite of ours so well!
Light, fluffy and full of flavour, this recipe is the perfect accompaniment to an afternoon tea or coffee
We hope you enjoy this recipe as much as we did!
Enjoy!
INGREDIENTS
For lemon poppy seed cake:
1 2/3 cups (200 g) plain gluten free flour blend (I've used Doves Farm Freee plain gluten free flour, which doesn't contain xanthan gum)
3/4 cup (65 g) almond flour
1/2 tsp xanthan gum (omit if your GF flour blend already contains xanthan)
3 tsp baking powder
1 cup (200 g) granulated sugar
pinch of salt
zest of 3 lemons
2 tbsp poppy seeds
2 sticks (226 g) unsalted butter, softened
4 medium eggs, room temperature
1/2 cup (120 mL) milk, room temperature
1 tsp vanilla paste (or 2 tsp vanilla extract)
6 tbsp lemon juice, freshly squeezed
For lemon icing:
1 cup (120 g) powdered/icing sugar, sifted
~6 tsp lemon juice, freshly squeezed
poppy seeds for sprinkling
INSTRUCTIONS
For lemon poppy seed cake:
Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) square baking tin with baking/greaseproof paper.
In a large bowl, sift together the gluten free flour blend, almond flour, xanthan gum and baking powder. Add the sugar, salt, lemon zest and poppy seeds, and mix until combined.
Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beater attachments, work the butter into the dry ingredients until you get a mixture resembling coarse breadcrumbs (or coarse sand) in texture.
In a separate bowl, mix together the eggs, milk, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture, and whisk/mix well until no flour clumps remain and everything is evenly distributed.
Transfer the cake batter into the lined baking tin, smooth out the top, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 50 minutes or until risen, golden brown on top and an inserted toothpick comes out clean. If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.
Allow to cool in the baking tin for about 10 minutes, then remove from the tin, and allow to cool completely on a cooling rack.
For lemon icing:
Stir the powdered sugar and 6 tsp of lemon juice together until you get a thick even mixture. (You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.)
Drizzle the lemon icing over the cooled cake, spreading it evenly across the top with the back of a spoon, and letting it drip down the sides.
When the icing is half-dry, sprinkle the cake with poppy seeds.
Enjoy!
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