I have been experimenting for a while to make a refined sugar free alternative to the ever so popular lemon and poppy seed cake. As I was using honey as an alternative to refined sugar, the cakes were coming out quite dense, with each cake I became more and more frustrated and hungry. Then it hit me, the idea I mean, not the heavy cakes, that would have knocked me out cold, ground nuts! I tried one last attempt using ground almonds instead of flour and it finally worked! The cake is super light and fluffy with a soft lemon flavour that leaves you with a light, summery aftertaste.
Sugar Free Lemon and Poppy Seed Cake Recipe Ingredients:
4 free range eggs
200 grams olive oil (if you prefer, you could use coconut oil as an alternative)
250 grams ground almonds
3 tablespoons of poppy seeds
55 grams of pure maple syrup
1 teaspoon of baking powder
1 teaspoon of vanilla paste/extract
juice of 2 medium or 3 large lemons
Sugar Free Lemon and Poppy Seed Cake Recipe Method:
Start by lining a small loaf tin with baking paper and preheating the oven to 165 degrees
Mix together the lemon juice, oil, maple syrup, vanilla and eggs.
Stir in the ground almonds, poppy seeds and baking powder.
Mix until well combined.
Pour the mixture into the lined tin and bake for about 30 mins. Make sure you cover it for the first 15 mins – this is because honey burns quickly and can make the top go a bit too brown.
Did you make this Sugar Free Lemon and Poppy Seed Cake Recipe? If you did, please share it on your social media with the hashtag #michaellasktchn