Poppy-lemon delight

This is my new favourite recipe! A true hit from the very first time I made it. The fact that it is gluten-free and paleo friendly is besides the point. Even on a normal diet, I’d still make this cake in this manner. In order to sweeten it, you have a choice between using muscovado, a non-refined cane sugar, or maple syrup. Ideally, add the last 20gr/ml of sugar bit by bit while tasting the batter. You want the balance between sugar and lemon to be just right, but the overall taste to be a bit too strong. The flavours will dimm down in the oven and that is why it is important for them to be a tad much in the beginning.

200gr almond meal 
zest and juice from a lemon and a lime
35gr poppy seeds
90gr muscovado or 100ml maple sirup
one ripe banana
75gr butter or 50gr coconut butter
3 eggs (yolk and white separated)
1 pinch of sodium bicarbonate 

OPTIONAL – Lemon syrup:
4-5 spoons of maple syrup
2 spoons of butter or coconut butter
zest and juice from a lemon and a lime
1 tea-spoon of vanilla extract

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Preheat the oven at 175°C, in a traditional mode, not fan-forced. Mix the butter and the banana in a blender until a paste forms. In a big bowl, add the egg yolks, the almond meal, the juice and the zest from the lemons, the poppy seeds, the sugar of your choice, the sodium bicarbonate and the butter-banana mix. In a different bowl, using a hand-held mixer beat the egg whites until soft peaks form. Then, without having to wash the mixer blades, mix the ingredients of your other bowl. Using a spatula, gently fold in the egg whites into the lemon mix.

Grease deep your cake mould. In my case, I chose the IKEA Drömmar and I made sure eery surface and fold was well covered. Pour your cake mix and bake it at 175°C for 40 minutes, take out of the oven and quickly add some aluminium foil on top, and pop back in for another 40 minutes. After the cooking time is up, your cake should be firm to touch in the center. Let it cool for 20 minutes and then flip over onto your presentation dish. Add the lemon syrup on top and garnish with some mint leaves or edible flowers. Enjoy!

OPTIONAL! To make the lemon syrup, add the ingredients in a small saucepan and gently simmer for 5 minutes, stirring occasionally. You could even infuse some basil leaves in the sauce it cools (remove them before adding the syrup onto the cake).

 

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