Gluten-free Lemon & Poppy Seed Cake w/ Cashew Cream
Feb
This delightful Gluten-free Lemon & Poppy Seed Cake has a citrusy zing with a creamy cashew nut frosting. Made from only wholesome ingredients this tasty cake provides beneficial fats, protein, dietary fibre and a good dose of zinc, magnesium, and vitamin E. This cake is perfect for a nourishing afternoon treat with a pot of Bodhi tea.
Gluten-free Lemon & Poppy Seed Cake w/ Cashew Cream
1 ½ cups gluten-free flour
½ cup almond flour + 2 Tbsp
1/2 heap cup coconut sugar
2 Tbsp poppy seeds
1 tsp baking powder
½ tsp baking soda
Pinch sea salt
2 organic eggs
¼ cup extra virgin olive oil
¼ cup lemon juice
2 Tbsp organic lemon zest
1 tsp vanilla bean paste or extract
½ cup milk of choice
Cashew cream:
1 ½ cups raw cashews (soak for 1 hr in boiling water or overnight)
1/3 cup full-fat coconut cream
¼ cup raw honey
½ tsp organic lemon zest
3 Tbsp coconut oil, melted
3 Tbsp lemon juice
1 tsp vanilla bean paste or extract
Method:
- Preheat the oven to 175 *C. Grease two small round cake tins and line them with baking paper.
- Add all dry ingredients into a large bowl and mix until well combined.
- Place all wet ingredients into a medium bowl and whisk until well combined.
- Pour wet ingredients into dry and gently mix by hand. Don’t over mix.
- Place in the oven for 30 minutes, or until a skewer comes out cleanly from the centre.
- Allow the cake to cool completely before spreading with the cashew cream. If the cakes have rounded tops carefully slice the tops off with a large sharp knife.
- To make the cashew cream place all ingredients in your food processor and blend until smooth and creamy. Transfer your cream into a bowl and place in the fridge until you are ready to use it. This will stiffen it up more.
- Once your cake is cool spread one cake with half of the cashew cream, place the other cake on top. Make sure the bottom of the second cake is facing up so you have a flat looking cake. Spread the rest of the cashew cream on top of the cake and then decorate. This cake is best kept in the fridge until you are ready to serve to keep the cashew cream firm.
TEA PAIRING: This gorgeous Gluten-free Lemon & Poppy Seed Cake pairs perfectly with our Bodhi Organic ZesTEA.
Which flour did you use ie Self Raising or Plain Gluten Free Flour?
Regards
Hi Josephine, I used plain gluten-free flour.