Lemon and poppy seed almond cake

Name: Lemon and poppy seed almond cake
Total time: 1 h
Cuisine: British
Ingredients: 250g ground almonds; 100g erythritol; 4 eggs; 100g dairy free spread, melted; 2 lemons, zest and juice; 2 tbsp poppy seeds; 1 tsp gluten free baking powder; 1 tsp vanilla extract

A moist, lemony almond cake with a crunch of poppy seeds, sweetened with erythritol instead of sugar.

Time1 hr
LevelEasy
Costabout £0.48 a head
Oven170°C (150°C fan)

10 slices

Ingredients

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250 gground almonds
100 gerythritol
4eggs
100 gdairy free spreadmelted
2lemonszest and juice
2 tbsppoppy seeds
1 tspgluten free baking powder
1 tspvanilla extract

Method

1
Heat the oven to 170°C (150°C fan). Grease and line a 20 cm round cake tin.
2
Whisk the eggs and erythritol in a large bowl for 3 minutes until pale and thick.
3
Fold in the melted spread, lemon zest, lemon juice and vanilla.
4
Mix the ground almonds, poppy seeds and baking powder together, then fold them in gently until just combined.
5
Pour into the tin and bake for 35 minutes until golden and a skewer comes out clean.
35 min
6
Cool in the tin for 15 minutes, then turn out. The cake smells of warm lemon and is best the next day.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.