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I taunted you last week with a rather amazing looking slab of cake that accompanied me and the final of Great British Bake off.

I’m not going to sugar coat it, (especially since it was, in fact, sugar free) it was a darn good cake.

Why don’t you make yourself some too?

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Lemon & Poppy Seed Cake with Blueberry Jam

You can either make the jam and lemon curd ahead of time and refrigerate, or if you are feeling like a kitchen goddess, you can whip them up while the cake cooks/cools.

NB If you don’t have stevia you could use another sweetener in its’ place, such as rice malt syrup. I haven’t tested it, but results should be pretty similar.

INGREDIENTS

BLUEBERRY JAM

  • 300g blueberries (fresh or frozen)
  • 1Tbsp rice malt syrup
  • 2 Tbsp chia seeds

LEMON CURD

  • 2 Tbsp coconut oil
  • 2 tbsp rice malt syrup
  • Juice of 2 lemons
  • 1 egg

CAKE

  • 120g coconut oil (melted)
  • 5 tablespoons of granulated stevia
  • 5 eggs, separated
  • 2 lemons, zest and juice
  • 275g almond meal
  • 1 Tbsp arrowroot
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 Tbsp poppy seeds
  • pinch of salt

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Preheat the oven to 180c.

Grease/line 2 8 inch cake tins (if you only have one tin you can just bake the cake in 2 goes).

Beat together 3 tablespoons (the remaining 2 tablespoons are saved for the egg whites) of the stevia with the coconut oil and egg yolks until pale yellow. Add in the almond meal, lemon zest, poppy seeds, arrowroot, baking powder and lemon juice. Mix well.

Beat the egg whites until well aerated, then add the remaining 2 tablespoons of stevia and continue beating to soft peaks.

Add the baking soda and half of the egg whites to the batter and fold in (you will lose most of the air from this first addition). Add the remaining egg white mixture and fold to incorporate.

Add half of the mixture to each cake tin, give it a shake to level out, and bake in the oven for 30 minutes or until a skewer comes out clean.

Getting to the jam… 

Meanwhile, for the blueberry jam, heat the blueberries and rice mallet syrup in a saucepan over a medium heat until the berries have started to simmer. reduce to a low heat and cook, stirring regularly, until berries have mostly broken down (about 10 minutes).

Add the chia seeds and continue simmering for another 10 minutes until the jam has thickened. Set aside and allow to cool. If transferred to a clean glass container, this will last in the fridge for a couple of weeks.

And the the curd…

For the lemon curd, heat the coconut oil and rice malt syrup in a saucepan over a low heat until the coconut oil has melted. Remove from heat. Add the lemon juice and eggs and whisk. 

Return to the low heat and whisk constantly until the curd thickens (if you try and heat this too quick you can get bits of scrambled egg). Allow to cool.

Now back to that tasty looking cake…

Once the cakes have baked, allow to cool a little in the tins before transferring them to a cooling rack.

It is up to you the order you assemble the layers in. Personally I do it like this:

Put the first layer of cake on a plate or cake stand. Spread with a good helping of jam (add a little hot water if the jam is too thick). You can also put some whole blueberries or raspberries on top of the jam if you fancy. 

Place the second cake, upside down, on the first layer. Put all of the lemon curd on top and spread out with a spatular or knife (I think it looks great if it drips down the side too).

Finally sprinkle some poppy seeds on top for decoration.

I think this cake is best eaten straight away, plus it’s so freakin’ delicious that it rarely survives for more than a few hours in our house. However if you don’t eat it all, it will keep for 2-3 days in a sealed container.

Enjoy.

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