Gluten and dairy free lemon and poppyseed cake
This lemon and poppyseed cake is easy to make, and is gluten, dairy and FLOUR free with two secret store-cupboard ingredients. I bet you'll NEVER guess them! This recipe makes 16 squares in a 24cm square tin.
Servings: 16 squares
Ingredients
- 250 g mashed potato see notes
- 100 ml vegetable oil
- 200 g caster sugar
- 2 large eggs
- 6 tbsp mayonnaise
- 150 g ground almonds see notes
- 2 tsp baking powder
- Zest of 3 lemons OR 2 tsp lemon extract
- 1 tbsp poppyseeds
For the drizzle:
- 2 tbsp lemon juice
- 3 tbsp caster sugar
For the icing:
- 200 g icing sugar
- 3 tbsp lemon juice or water + 1 tsp lemon extract
- 2 tsp poppyseeds
Instructions
- Preheat the oven to 180'C (160'C Fan/Gas 4) and grease and line a 24cm square baking tin.
- Add the sugar, oil, eggs, mayonnaise and lemon zest (or extract if using) to a large mixing bowl and beat with an electric whisk until combined.
- Next add the ground almonds, mashed potato and baking powder. Beat again until it forms a thick, wet batter. Add the poppyseeds and fold through.
- Pour the mixture into the baking tin (it will be wetter than normal cake batter) and place in the centre of the oven. Cook for 40-45 minutes until risen, golden on top, and it springs back when pressed lightly.
- Remove from the oven and place on a baking rack. Make the drizzle by dissolving the sugar in the lemon juice over a low heat. Once dissolved, prick the warm cake all over with a cocktail stick and then pour the drizzle over evenly.
- Let the cake cool completely. Make the icing by mixing the icing sugar and lemon juice together until smooth. Pour evenly over the cake, sprinkle with the extra poppyseeds and leave to set before cutting into squares.
Notes
- When making this you want to make sure your mash has no lumps - it might be best to chuck it in a food processor before adding to the cake. Make sure it's cold too!
- No ground almonds? This would work well with polenta or gluten free flour if you need to substitute.
- This cake is more like a brownie in consistency and it's important to let it cool completely before cutting up. Once baked this will keep for 3-5 days in a sealed container.
Nutrition
Serving: 1square | Calories: 280kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Cholesterol: 26mg | Sodium: 203mg | Fiber: 2g | Sugar: 28g
