Gluten-free poppy seed cake with lemon glaze
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For those, who still have left poppy seeds from Christmas. For those, who is seeking gluten-free cake. For those, who adore poppy seeds and lemon combination (it’s really worth trying!). This cake is really delicious, despite it contains only a few ingredients. I used 17cm diameter form, but original suggested to use 19cm diameter form. You should decide what size you will choose by yourself 🙂
Gluten-free poppy seed cake with lemon glaze
Time needed:
Yields: 6 servings
Calories: 241 kcal / serving
Ingredients:
- 75 g poppy seeds, ground or blended
- 2 eggs
- 75 g sugar
- 50 g butter, room temperature
- 70-100 g icing sugar
- 2-3 tbsps. lemon juice
Directions:
- Preheat oven to 180°C. Line baking form bottom with baking paper and coat sides with butter.
- Soft butter mix with 50 g sugar.
- Divide egg yolks from whites. Egg yolks and poppy seeds mix with butter.
- Beat egg whites with leftover 25 g sugar and carefully mix in to poppy seed-butter mixture.
- Pour batter into a baking form and bake about 30 minutes, or till toothpick will come out clean.
- Then carefully take it out of the form and let cool on wire rack.
- Mix sugar powder with lemon juice till smooth consistency. Lemon juice pour by your taste – for us 3 tablespoons was too much, so next time we will go with 2 tablespoons. Pour prepared glaze on still warm cake.
- Enjoy with a cup of your favourite tea!
Source: cookorama.net
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