Lemon Drizzle and Poppy Seed Cake
Serves: 8
Ingredients
To make Lemon Drizzle and Poppy Seed Cake, you'll need:
Cake - 2 lemons
- 2 medium oranges
- 300ml water
- 2 tbsp. agave nectar
- 1 tbsp. runny honey
- 50g butter
- 2 medium eggs
- 150g almond flour
- 100g self raising flour
- 2 tbsp. poppy seeds
- 1 tsp. bicarbonate of soda
Syrup - 3 tbsp. freshly squeezed orange juice
- Juice of a lemon
- 1 tbsp. agave nectar
Method
- Peel the oranges and lemons and dice the fruit to ¼ inch thick pieces and place in a medium sized sauce pan with the agave nectar, honey and the 300ml water.
- Cover the pan and simmer for around 45 minutes until the fruit is cooked thoroughly and has broken into bits. Stop the mixture from burning by stirring it every 10-15 minutes.
- Preheat the oven to 180°c/Gas Mark 4.
- Melt the butter into the fruit mixture and set aside to cool.
- Put the simmered fruit in a mixing bowl and lightly beat in the eggs with a fork. Mix in the almond flour, bicarbonate of soda, poppy seeds and self raising flour.
- Grease a 7inch cake tin and line it with baking paper.
- Pour the cake mixture into it and bake for 40 minutes.
- To make the syrup, warm up the orange and lemon juice in a saucepan on a low heat and add a tablespoon of agave nectar.
- Once the cake is ready and has cooled down, put it on to a serving plate and brush with the syrup.
- Let the syrup soak in and relish!
Nutritional Facts (Per Serving)
Calories: 297 | Total Fat: 17g | Saturated Fat: 9.5g | Carbohydrates: 32g | Fibre: 3.5g | Protein: 7.3g
|