I’ve been meaning to develop a lemon poppyseed cake for a while now. My jar of poppyseeds have been long suffering in silence, hidden behind the more popular dried fruits and nuts of the world. Finally, their time has arrived. This cake recipe is moist, flavourful and tastes great warm, with the addition of drizzled honey over the top.
Honey Lemon Poppyseed Cake
In a large bowl whisk together…
1/3 cup honey
1/2 cup canola oil + 1 tbsp lemon oil (for flavouring, can substitute)
1 cup canned white kidney beans + 1/4 cup water, pureed
Zest of 2 lemons
Juice of 1 lemon
In a seperate bowl whisk together…
1 1/4 cup almond flour
1 1/4 cup brown rice flour
3 tbsp poppyseeds
1 tbsp baking powder
1 tsp baking soda
1 tsp ground ginger
1/4 tsp salt
**1 tbsp of honey to drizzle over top when serving**
Fold wet into dry and pour into parchment lined loaf pans.
Bake at 350 for 30 – 40 minutes (depending on size of tin) or until top if firm and cake tester comes out clean.