Lemon Drizzle and Poppy Seed Cake

Lemon Drizzle and Poppy Seed Cake

Serves: 8
 
 
Dessert Recipes
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
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
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