Food photography and me have a love hate relationship. I love others photos, am generally accepting of mine, though this past week I’ve been in highly self critical mode. Frustrated with the bright sunlight, inability to prevent camera shake even with my tripod…
I made the decision to buy Adobe Lightroom only to find out (thankfully having only downloaded the trial) that it’s not compatible with Windows Vista. If anyone knows of any quick, painless, hassle free and preferably cheap way of updating to Windows 7 or 8….please let me know and I’ll love you forever.
I gave up on the morning light and decided to give the late afternoon light a chance. The problem with my kitchen, the only truly viable place for me to take pictures, is that it has too huge Velux windows so when the sun shines it really shines and there’s no getting away for it. Oh how I long for a few clouds….just while I take some photos and then the sun can come back out to play
I might just have to hold off on photo taking (whenever possible) until the evening more often…though it’s hard to strike a balance. Enough of the photo babbling and wow is me…
These little Lemon Poppy Seed Bundt’s, regardless of what the photos might or might not portray are pretty, light with a teeny bit of chew, heaps of lemon and little nuggets of bite; I always underestimate the texture poppy seeds can bestow to a cake.
Bundt’s are my go to when I want to bake something full proof. Very little risk of error, straightforward, quick and easy, plain and simple and perfectly formed.
These cakes make for the perfect afternoon snack or breakfast treat.
A drizzle of raw cashew butter and an extra sprinkling of poppy seeds makes them all the more special. Raw white cashew butter is the perfect addition to most cakes…seriously tastes like white chocolate. My favourite is the Monki one I pick up from The Happy Pear but I’d love to try the Artisana one!
Not overly sweet, these are cakes that leave you satisfied with the subsequent sugar craving an hour or so later. Healthy, wholegrain, gluten free….have I persuaded you yet?
Lemon Poppy Seed Bundt Cakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake snack breakfast dessert gluten-free vegan vegetarian almond milk almond meal buckwheat flour poppy seeds
Ingredients (4 individual cakes)
- 3/4 cup (90g) gluten free oat flour
- 1/2 cup (60g) wholegrain buckwheat flour
- 1/4 cup (30g) almond flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- Zest of 1 large lemon
- 1 tbsp ground flax + 3 tbsp water
- 2 tsp vanilla extract
- 1/4 cup (60ml) lemon juice
- 1/2 cup (125ml) unsweetened applesauce
- 3 tbsp maple syrup
- 1 cup (250ml) unsweetened almond milk
- 2 heaped tbsp poppy seeds
- 2 tbsp raw white cashew butter (for drizzling over once baked – optional)
Preheat oven to 180C (350F).
Whisk together flax and water and set to one side for 10 minutes until “eggy” in consistency.
Sift together flours, baking soda and powder and almond meal/flour. Stir in poppy seeds.
Whisk together applesauce, lemon juice, maple syrup, vanilla extract and almond milk. Stir through flax egg and lemon zest.
Add wet to dry and fold to combine.
Divide mix between four individual Bundt baking cases (I used silicon ones) and bake for 15 minutes. If you bake in muffin cases baking time will need to be increased to ensure they’re cooked through. A tooth pick inserted should come out clean.
Allow to cool on a wire wrack before removing from Bundt cases. Drizzle with optional raw white cashew butter, approx. 1/2 tbsp each. Thin out with a little water or lemon juice if desired. Sprinkle with poppy seeds if desired.