Sometimes, a craving will hit me out of nowhere. The other day I was running late to work and I rushed out my front door, almost locking the keys in behind me. Then, all of a sudden, I had the strongest craving for lemon poppyseed cake. It was like a lightbulb went off.
It took me a week, but today I finally made blueberry lemon poppyseed cake. At first I was a little wary of the recipe, mostly because it’s gluten-free and it doesn’t have any sugar. I am a flour and sugar enthusiast and I don’t need to be gluten-free for health reasons. So normally, I shy away from these kind of recipes.
But the picture of the cake looked so good, I knew that it couldn’t taste bad. Plus, my craving was spiraling out of control, so I needed to do something quick.
Well, let me tell you: This recipe doesn’t disappoint. Not only is this the best gluten-free cake I’ve ever tasted, it’s one of the best cakes I’ve ever tried, bar-none. As it turns out, the almond flour makes for a really moist crumb. And the maple syrup creates the perfect amount of sweetness.
This cake is also a little sassy, so for a recommended baking track, I bring you one of the sassiest divas around. This song was playing when I put the finishing touches on the cake.
Blueberry Lemon Poppyseed Cake (slightly tweaked from Green Kitchen Stories)
4 cups (400 g) almond flour
3 tbsp poppy seeds
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup (120 ml) ghee
1/2 cup (120 ml) maple syrup
2 small lemons
3 large eggs
2 cups (300 g) blueberries (save half for topping)
1 cup/240 ml (250 g) Greek yogurt
2 tbsp maple syrup
1 tsp vanilla extract
Preheat oven to 350°F / 180°C. Combine almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl and set aside. Heat ghee and maple syrup in a sauce pan on very low heat until combined. Grate the zest from the 2 lemons and add it to the ghee/maple syrup mixture.
Divide the lemons in half and squeeze the juice from three of the halves into the ghee/maple syrup mixture, saving one half a lemon for the glaze to go on top. Add the ghee mixture to the bowl with the dry ingredients and mix to combine. Beat the eggs in a separate bowl and then fold them into the batter with 1 cup of the blueberries. Stir gently around with a spoon until combined. Grease a 8-inch spring form cake tin, and add the batter to it.
Bake for about 40-50 minutes (depending on size of the pan and oven), or until golden on the outside and baked all way through (you can cover the cake with tin foil during the last 15 minutes of the baking time, if it starts looking burned) . Remove from oven and let cool for at least 30 minutes before removing the sides. Meanwhile, start making the glaze.
Combine the thick yogurt with maple syrup, vanilla extract and the juice from the remaining lemon half. Leave to chill in the fridge. When the cake has cooled completely, cover it with glazing, top with the remaining blueberries and serve. You could also just serve the cake with blueberries and yogurt on the side.