Lemon Poppyseed Cake
This is an adaptation of Jason Goodwin’s Poppyseed cake only insofar as this is gluten free and has lemon added. Very delicious and will last longer than your average cake because it is more or less saturated in sugar syrup.
INGREDIENTS
Syrup
300g/10.6oz granulated sugar
375ml water
juice of 2 lemons
Cake
200g/7.1oz granulated sugar
3 eggs
230ml olive oil
225ml milk
180g/6.3oz ground almonds or almond flour (replacing semolina flour)
180g/6.3oz gluten free flour
1 tsp gluten free baking powder
1 tsp vanilla extract
145g/5.1oz poppy seeds
First make the syrup. Slowly bring the sugar and water to the boil, stirring until the sugar melts. Stir for another five minutes while letting the oven heat up to 180C/360F. Set the syrup aside to cool. Add the lemon when it has cooled.
Pour the sugar into a mixing bowl. Break in the eggs and whisk to a froth. Continue beating as you add the olive oil, then the milk, ground almonds/almond flour, gf flour, baking powder and vanilla. Finally stir in the poppy seeds.
Grease an 8-inch cake tin and pour in the mixture. Put it in the oven for 45 minutes, until top browns and a cake tester or sharp knife comes out clean..
Remove the cake from the oven, pour the syrup evenly over the surface, and set aside to absorb the syrup while it cools.
Delicious with cream or ice cream.
