I’m a chocolate girl…in case you haven’t guessed already. My niece and mum are very much on the citrus dessert camp. Sorbets, cheesecakes, mousse… freshing and zingy palate cleansers and definitely way more refreshing this time of the year!
I guess I always would have gone for the chocolate dessert or dreamed up chocolate creations based on the fact that “fruit is healthy” and so why would you have a fruit inspired or flavoured dessert.
Turns out they can be pretty amazing. Cake is not something I refer to as dessert, it’s a snack, to be savoured with your favourite mid morning or afternoon mug drink. This one is light, yet satisfying, a teeny bit sticky, very lemony, fresh and a crowd pleaser if ever I did create one.
It’s dairy free, egg free, gluten free and actually grain free. Made with almond flour (ground almonds don’t go buying “almond flour” for 100 times the price!), Coyo vanilla yogurt and a few other bits…all thrown into your food processor, poured into a prepared tin, baked for about 30 minutes, done and done. It’s delicious just as it is but a generous dollop of Coyo on top which is basically the dairy free equivalent of thick whipped heavy cream, doesn’t go a miss.
Zingy Lemon Poppy Seed CakePrint Recipe
- 220g ground almonds/almond flour
- 50g tapioca flour
- 2 tsp baking powder
- 75g raw cane sugar
- 150g Vanilla Coyo Yogurt
- 80ml lemon juice
- Zest of 1 lemon
- 2 tbsp poppy seeds
- 2 tsp lemon extract (optional)
Preheat oven to 180C (350F).
Place all ingredients into your food processor and blend until you have a smooth batter.
Prepare an 8 inch round tin with baking paper and lightly grease it with spray oil.
Pour in the batter and bake for 20 minutes. Remove and cover with foil and bake for a further 15 - 20 minutes; until a toothpick inserted comes out clean!
Allow to cool for 10 minutes in the tin before removing and transferring to a wire rack to cool fully.
Slice and store in the fridge in a seal tight container for up to three days. Best served at room temperature!