Do you want to surprise your kids (or friends or yourself) with a special snack? Something sweet, but not too cloying? Something that's super easy and quick to make even on a weekday?
Well, I think I've got you covered. This cake combines the crunchy, subtle flavour of poppy seeds with a hint of lemon citrus in a winning combination. It's also a healthy and light cake as it contains no gluten, dairy or refined sugars . It's sweetened exclusively with honey.
Well, I think I've got you covered. This cake combines the crunchy, subtle flavour of poppy seeds with a hint of lemon citrus in a winning combination. It's also a healthy and light cake as it contains no gluten, dairy or refined sugars . It's sweetened exclusively with honey.
The pink raspberry frosting lights up the faces of both kids and adults (When I took it to my oldest son's daycare for a snack, someone ate 4 pieces!).
And by the way, if you're like me and have a hard time deciding on one of the beautiful Nordic Ware molds, this two-in-one mold is a perfect option.
Cakes prepared 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 frosting:
- 2 tablespoons extra virgin coconut oil, melted
- 2 tablespoons lemon juice
- 2 tablespoons of honey
- 2 tablespoons of 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 an especially striking pink colour, you can add a small piece of beetroot and blend all the ingredients with a mixer until smooth.
Elaboration
- Preheat the oven to 180ºC.
- In a medium bowl , add the eggs, melted coconut oil, honey, lemon zest and juice, and 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 incorporated.
- Grease your mold 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, prepare the glaze. Mix all the ingredients in a bowl.
- When the cake is ready, leave it in the pan for 8 minutes, then remove from the pan.
- Allow to cool completely until covered with glaze.
Nordic Ware duet pan bundt pan and Luigi Bormioli airtight glass jars
Grades
- You can omit the frosting, the cake is also delicious without it.
- If you have one of the large Nordic Ware molds, you will have to double the quantities.
- If you can get the raspberries freeze-dried whole (mine were), grind them into powder in a mortar and pass through a fine strainer 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