And the winner is…

5

Lemon and poppy seed almond cakeNo, I'm not talking about the Oscars, although they were very exciting! Not only for the fact that there were so many great films nominated, but also for the history made by my adopted fellow Irishman Daniel Day Lewis winning Best Actor for the third time, the only actor ever to do so!

I am actually talking about the winner from my earlier blog as to which cake I should bake. The winner of course was the Lemon & Poppy Seed Almond Cake. For those of you who want to give it a go I've included the recipe and some pics to show you how to make. As an extra point it is gluten and wheat-free as well as being dairy-free – so hopefully you can enjoy it whilst remaining guilt free! I've just eaten two slices already before sitting down to write this!


Ingredients for the cakeOk, heres what you'll need:

4 medium eggs

60g (2.5 oz) honey

200g (7oz) vegan butter (plus a extra for greasing your baking tin)

250g (8oz) ground almonds

1 tsb baking powder

Finely grated zest and juice of 3 small or 2 large lemons (unwaxed)

2 tbsps poppy seeds

Springform cake tin 20-25cm (8" – 10")

Method:

  • Preheat oven to 160 C/325 F/gas mark 3
  • Whisk eggs and honey in bowl. Mix butter and ground almonds thoroughly in a seperate bowl, then gradually stir in the egg mixture until smooth
  • Add the baking powder, lemon zest and juice. Mix thoroughly, then stir in poppy seeds.
  • Grease inside of baking tin. Pour in mixture and bake for 30 mins until golden. TIP: cover the top of cake with foil if it starts to brown too quickly. The cake is cooked when the top feels springy when you press it gently, or the tip of a sharp knife or skewer inserted into the centre of the cake comes out clean.

Slice and serve!Why not make your cake truly bespoke? How about you try omitting poppy seeds and use the finely grated zest of 2 small oranges instead of lemons for an orange almond cake. Or, you could leave out poppy seeds and add 50g (2oz) raw cocoa powder and reduce ground almonds by 50g to 200g to make a really chocolatey flavoured cake.

Let me know if you try it and also if you try any of the variations, be lovely to know what you think. Now I think it's time for a nice cup of tea….. and maybe just one more slice of that lovely cake!!

P.S. I drizzled agave nectar over mine and kept some extra grated zest to sprinkle on top before serving. Yum!!

Miceal x

5 Comments

  1. Heston March 7, 2013 at 8:27 am -  Reply

    Mmmm Micceal sounds good enough to eat!!just wondering where is my slice of heaven hearty cake ??Sorry on the Slim be diet/weight watchers.
    So multi talented you are a chef ,a presenter, a model , a social limelight ,and best of all our friendliest face at the Q towers.Other than Sharon and I.
    Always making my day when you pop in at reception to say “Hello”
    Best of the best for you cause you deserve it!!!
    lots of love
    Heston

  2. Cheryl Lewis March 10, 2013 at 12:10 am -  Reply

    Sounds a lovely cake but if you do not have coeliac disease, lactose intolerance, or milk protein allergy, I do not get the guilt idea. Milk and wheat are good for the vast majority of the population, and if you are worried about weight this recipe is very high in kcals.

  3. JUDY March 10, 2013 at 9:17 am -  Reply

    Like the sound of this recipe and hope to make it for a friend who can’t have gluten, BUT — an a kittke confused by your quantity shortforms. tsb = TEAspoon or TABLEspoon ? I hope it is teaspoon but it isn’t clear. Don’t want to add the wrong amount hence my query. Please will you clarify this for me. Many thanks.

  4. joan perry March 10, 2013 at 4:49 pm -  Reply

    Hi Miceal,
    just came across your recipe for Lemon and Poppy Seed Almond Cake. Wow, it sounds so good!
    I have been gluten, wheat and dairy-free for just over a year now, and at times it has been such a challenge. However, the improvement in my health makes it worthwhile, so please forgive my little “sorry for myself” moment. I can’t wait to try out this recipe, (actually, it will most probably be my husband who makes this cake as he is an incredible cook, and tends to do most of the cooking at weekends) last week he made me special gluten, wheat and dairy-free white chocolate and raspberry muffins! I guess I don’t have that much to complain about eh? Will let you know how the cake turns out. Thank you so much for the recipe with delicious looking photo of the finished product.

  5. Miceal Murphy March 27, 2013 at 2:21 pm -  Reply

    Hey guys. Sorry for delay in replying.
    First if all thanks Heston for your kind words. You are such a lovely man and you and Sharon together brighten up my working day!
    Judy you are correct: tsp = TEAspoon and tbsp= TABLEspoon. I really hope you didn’t mix these two up. Lol.
    Joan, definitely have a go at this one, its so easy and tasty. But can I just say – how lucky are you to have a husband who makes you yummy gluten free treats.
    Cheryl it was just meant asa bit of fun saying it was guilt free. You should try it though, it’s very tasty.
    Hope you all have a lovely Easter.
    Miceal. X

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