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Honey, Lemon & Poppy Seed Cake

Honey, Lemon & Poppy Seed Cake

Thankfully, I do not have any dietary restrictions except the obvious self-imposed one of avoiding meat, poultry and seafood. Still, I do enjoy gluten-free options and like to offer up gluten-free recipes for my readers who do suffer from food allergies. Tthis recipe for a gluten-free honey, lemon and poppy seed cake is a perfect dessert to end a special meal I prepared last Friday. It's easy to prepare and is sweetened with a bit of honey.

On the menu with:
Mixed Greens with Blueberry Vinaigrette
Cheese and Herb Fritters with Tomato Balsamic Jam

Gluten-Free Honey, Lemon & Poppy Seed CakeGluten-Free Honey, Lemon & Poppy Seed Cake
Recipe by
Published on April 3, 2008

Fragrant, soft and moist, and lightly sweetened, this gluten-free loaf is a great guilt-free treat or dessert

Preparation: 10 minutes
Cooking time: 30 to 40 minutes

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Ingredients:
  • 3 eggs
  • 3 to 4 tablespoons honey
  • 3/8 cup olive oil
  • grated zest from 1 lemon (1 tablespoon)
  • juice from 1/2 large lemon (1 1/2 tablespoons)
  • 4 1/2 oz (125 g) ricotta cheese
  • 3/4 cup almond flour
  • 1 3/4 cup rice flour
  • 1 teaspoon baking powder
  • 3 to 4 tablespoons poppy seeds
Instructions:
  • Preheat an oven to 350°F and grease a 9-inch loaf pan.

  • In a large mixing bowl, whisk together the eggs and honey for a few minutes. Add the oil, lemon zest, lemon juice and ricotta. Stir until well combined.

  • Add the almond and rice flours to the bowl along with the baking powder, and stir for another minute or two or until combined. Stir in the poppy seeds.

  • Transfer the batter to the prepared loaf pan and bake for 30 to 40 minutes or until the cake is browned and a cake tester comes out clean.

Makes 6 to 8 servings
Honey, Lemon & Poppy Seed Cake

7 comments:

  1. Bring on the lemon & poppyseed...people are starting to bake cakes, loaves and muffins like this.

    It must be spring.

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  2. Hmm ... never tried almond flour! Is it denser than using wheat flour?

    Looks delicious!

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  3. Kaykat;

    Almond flour has about the same density as whole wheat flour, maybe a bit denser. It resembles chickpea flour.

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  4. Looks delicious - I always treat ground almonds and almond flour as the same ingredient but probably shouldn't from what you said - although I don't recall seeing almond flour but will keep an eye out for it

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  5. Johanna, as far as I understand, almond flour is simply ground almonds. This is actually the first time I have used almond flour, so I'm new to this ingredient. I'm looking forward to experimenting with it in future.

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  6. Very interesting recipe.I always make this cake using plain flour,almond meal and rice flour combo sounds different.I guess it is much healthier.Thanks for sharing the recipe

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