Flourless Almond Poppyseed Cake

adapted from Chocolate and Zucchini

This is a delicate light cake with a bit of crunch from the poppy seeds and a hint of citrus flavor. It’s delicious with yogurt on the side and it keeps well. It was part of my baking class test recipes and I’ll definitely include it in the gluten-free class later this year. I love the challenge of making something delicious “out of the box” and I can’t wait to find more of those recipes down the line.

For the cake:

1/4 cup (60 g) butter, softened

1/4 cup unsalted almond butter

1/2 cup cane sugar

1 tablespoon white caster sugar

zest of one organic orange and lemon, finely grated

4 eggs, separated

1 1/2 cups + 2 tablespoons, ground almonds or almond meal

1/2 cup poppy seeds

1 teaspoon baking powder

pinch of salt

For the lemon syrup (optional):

1/2 cup lemon juice

2 tablespoons brown rice syrup

1 tablespoon raw sugar

Preheat the oven to 350°F (180C) and grease a 8-inch springform cake pan.

Combine the butter, almond butter, 1/2 cup sugar, and the orange zest in a large bowl. Cream together with handheld electric mixer (or in a stand mixer) for 2 minutes. Add the egg yolks and mix until fluffy.

Combine the ground almonds and poppy seeds in a medium bowl.

In a clean, grease-free bowl, combine the egg whites with the salt and baking powder. Using an electric mixer, beat until the egg whites are fluffy. Add the 2 tablespoon of white sugar, and keep beating until the egg whites form a smooth and glossy mass.

Working with a light hand, add one third of the egg whites to the first mixture and stir with a spatula to lighten. Fold in half of the poppy seed mixture. Add another third of the egg whites, folding it in gently with a spatula. Fold in the remaining poppy seed mixture, and add the last of the egg whites, working very gently to keep as much air as possible in the egg whites, until the egg whites are completely incorporated. Don’t worry if the mixture is a little lumpy.

Pour into the prepared pan and bake for 30 minutes, until puffy and lightly brown. Turn the oven off and leave the cake inside to set for another 10 minutes.

Transfer to a cooling rack, and drizzle with half the syrup. Let cool for 10 more minutes, before drizzling cake with remaining syrup. Run a knife around the cake to loosen, and then remove sides of pan.

1 Response to “Flourless Almond Poppyseed Cake”

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