Do you want to surprise your children (or friends or yourself) with a special snack? Something sweet, but not too cloying? Something super easy and quick to make even on a weeknight?
Well I think I have just the solution. In this cake the crunchy, subtle flavor of poppy seeds meets a citrusy touch of lemon in a winning combination. It's also a healthy, light cake since it contains no gluten, dairy, or refined sugars. It's sweetened exclusively with honey.
Well I think I have just the solution. In this cake the crunchy, subtle flavor of poppy seeds meets a citrusy touch of lemon in a winning combination. It's also a healthy, light cake since it contains no gluten, dairy, or refined sugars. It's sweetened exclusively with honey.
The raspberry-pink glaze lights up adults' and kids' faces (When I took it as a snack to my older son's daycare someone ate 4 slices!).
And by the way, if you’re like me and find it hard to choose one of the beautiful molds from Nordic Ware, this two-in-one pan is a perfect option.
Cakes baked in the Nordic Ware bundt duet pan and Luigi Bormioli airtight glass jars
Ingredients
For the cake:
- 2 eggs
- 1/4 cup / 50 g extra virgin coconut oil, melted
- ½ cup honey
- 2 organic lemons, juice and zest
- 1 teaspoon pure vanilla extract or vanilla powder (optional)
- 1 ½ cups rice flour (or spelt flour)
- 1 tablespoon poppy seeds
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the glaze:
- 2 tablespoons extra virgin coconut oil, melted
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 tablespoons coconut milk
- 1 teaspoon freeze-dried raspberry powder
- 1 teaspoon pure vanilla extract or vanilla powder (optional)
- Pinch of salt
- 1 teaspoon freeze-dried raspberry powder to sprinkle on top (optional)
- For a particularly vivid pink, you can add a small piece of beet and blend all the ingredients with a blender until smooth.
Method
- Preheat the oven to 180ºC.
- In a medium bowl, add the eggs, melted coconut oil, honey, lemon zest and juice, and the vanilla extract (if using).
- Beat until smooth.
- Now add the rice flour, poppy seeds, baking powder, baking soda and salt.
- Mix until everything is well combined.
- Grease your pan with a little coconut oil and fill it three-quarters full with the batter.
- Bake for 20 minutes or until a skewer comes out clean (you can also use the Nordic Ware cake thermometer).
- Meanwhile, make the glaze. Mix all the ingredients in a bowl.
- When the cake is ready, leave it in the pan for 8 minutes, then unmold.
- Allow to cool completely before covering with the glaze.
Nordic Ware bundt duet pan and Luigi Bormioli airtight glass jars
Notes
- You can skip the glaze; the cake is also tasty without it.
- If you have one of the large Nordic Ware molds, double the quantities.
- If you get whole freeze-dried raspberries (mine were whole), crush them to powder in a mortar and sift through a fine sieve to remove the seeds
Recipe author: Lenka from Can Caramelo
Comments
Virginia Martin said:
Hola,lo he intentado hacer y me ha quedado fatal,creo que es por la equivalencia de las tazas, consideré 200 mg una taza.
Claudia said:
Hola Concepción, las encontrarás en algunas tiendas especializadas en ingredientes secos, o en algunas fruterías que tienen venta de otros alimentos. Sino, solo que busques en internet, verás varias tiendas donde encontrarlas fácilmente. Como alternativa para dar ese toque de sabor, puede ser coger unas cuantas fresas, asarlas al horno (cogen un sabor más intenso) y triturarlas con el resto de ingredientes. ¡Saludos!
Concepcion Delicado said:
Como se consiguen las frambuesas liofilizadas?y otra opción
Claudia said:
Gracias Pilar! Sí lo es, la verdad es que os animo a hacerlo en casa. Saludos!
pilar said:
delicioso