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LEMON, ALMOND AND POPPYSEED CAKES

Eleanor Ozich SWEET DELIGHTS WHOLESOME BAKING

This is one of those recipes you will continue to come back to. I have dabbled with a few variations here; lemon, mandarin, and orange to name a few. Each slightly different, resulting in a soft and moist cake with a dazzling hum of citrus. I've shared the recipe here, along with a few variations.

The lovely dark blue apron pictured is from Rough Linen, I love it's soft, natural texture and timeless detailing.

3 lemons*
2 cups almond meal
1 cup rapadura or coconut sugar
5 free-range eggs
1 teaspoon baking soda

*You could also use 2 oranges, or 4 small mandarins.

To decorate:

½ cup thick natural yoghurt
poppy seeds for sprinkling

Place the whole citrus fruit in a large saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 1 hour. Drain and allow to cool.

Preheat the oven to 160°C. Grease 12 muffin tins with coconut oil or butter.

Cut the lemons in half and place in a food processor, skin, pith, flesh and all. Process until smooth.

Add the almond meal, sugar, eggs and baking soda and process again until smooth. Divide the batter evenly among the muffin tins.

Bake for 25–30 minutes, or until a skewer inserted in the middle of a cake comes out clean.

Leave to cool in the tins for 10 minutes before turning out onto a wire rack.

Once the cakes have cooled, top with the yoghurt and poppy seeds.

Makes 12 mini cakes.



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