I just adore making this cake, not only is it the best way to use up the surplus of lemons growing on my tree outside, but it is also extremely simple, quick, light and will make your kitchen smell amazing! No need to feel guilty when biting into this citrusy, spongy delight. The poppy seeds, which many of us tend to omit from our pantry, are in fact, highly nutritious, full of minerals like zinc, magnesium, copper and iron and give the cake a wonderful aromatic nutty flavor and texture.
Perfect for an afternoon tea with the ladies, or if you’re feeling romantic, buy a heart shaped cake tin like I did, melt some dark chocolate and drizzle it over the cake, as a Valentine’s Day treat.
It smells and feels like spring is just around the corner…..
Lemon & Poppy Seed Almond Cake:
1/4 Cup Honey
3/4 Cup Vegan Butter (plus extra for greasing)
2 cups Ground Almonds (Almond meal)
1 tsp Baking Powder
Finely grated zest and juice of 3 small lemons (I like using meyer lemons)
2 tbsp poppy seeds
Melted dark chocolate for topping (optional)
What to do!
Preheat the oven to 325F
Whisk the eggs and honey together in a bowl
In a separate bowl, mix the butter and ground almonds thoroughly, then gradually stir in the egg mixture until smooth.
Add the baking powder, lemon zest and juice and mix thoroughly, then stir in the poppy seeds.
Pour the mixture into a greased (8-10in) springform cake tin and bake for 30 mins, until golden. The cake is cooked when the tip of a sharp knife inserted into the center of the cake, comes out clean.
Cool on a wire rack, and top with melted chocolate if using. Otherwise, serve with blueberries, a dollop of greek yoghurt and your favorite cup of tea.
This recipe is adapted from ‘Honestly Healthy’ by Natasha Corrett & Vicky Edgson