Dessertsdeliciouslyella
Lemon, Orange & Poppy Seed Cake
This is such a lovely light, spongy cake. The zesty flavours come through in each bite, giving it a real freshness, and the creamy cashew frosting looks beautiful sprinkled with all their zest. We love it with a dollop of coconut yoghurt or ice cream.
👥 10 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●knife
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 180C (355F), fan setting. Line 2x 23cm cake tins with baking parchment.
2
Place the flour, lemon zest, orange zest, ground almonds, coconut sugar and poppy seeds into a large bowl and whisk until there are no lumps.
orange1ground almonds3.5 ozcoconut sugar7 ozpoppy seeds2 tablespoons
3
Pour in the melted coconut oil, maple syrup, almond milk and mix well until a smooth batter forms.
coconut oil7 oz
4
Divide the mixture between the two lined cake tins and bake for ⏱️ 25-30 minutes until golden and a knife inserted into the middle comes out clean. Once the cakes have cooked, remove from the oven and leave to cool to room temperature.
5
While the cakes cook, make the icing. Place the cashews into a bowl and cover with boiling water. Leave to soak for at least ⏱️ 20 minutes in order to let the cashews soften. After ⏱️ 20 minutes, drain and spoon into a powerful food processor.
6
Add the orange juice, maple syrup and almond milk and blend until a thick icing forms. You may want to add a dash more almond milk if needed to make the mixture blend.
orange1
7
At this point, spoon half of the icing onto one cake and smooth over before topping with the other.
8
Spoon the rest of the icing over the top and sprinkle with orange zest.
orange1
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