D’free Lemon poppyseed cake

D’free Lemon Poppy Seed Cake for rainy and lazy Sunday afternoons!

Because even cold days and bad weather have their own charm. Create a cozy atmosphere at home, with the aroma of a delicious cake from the warm oven.

Ingredients:

• 3 eggs or for a vegan version 3 tbsp. flax flour + 9 tbsp. water
• 80 g of erythritol or other type of sweetener
• grated lemon zest from 2 lemons
• 90 g of hazelnut oil and olive oil 1:1
• 50 g of sorghum flour
• 50g of cassava flour
• 50g of millet flour
• 100 g of almond flour
• 3 tbsp. poppy seed
• 2 tsp. baking powder
• Pinch of salt
• 50 g D’free Duo or D’free Trio + 2 tbsp. water
• 120 g of lemon juice

For the frosting:

70g of erythritol – powder
4 tbsp. lemon juice
2 tbsp. coconut cream or from the solid part of a can of coconut milk
grated lemon peel for decoration

Recipe:

Preheat the oven to 180 degrees and grease your favorite cake tin. Beat the eggs with erythritol until the mixture turns white and fluffy – about 5 minutes.

Add the fat in a thin stream while continuing to beat with the mixer.

Mix all the dry ingredients in a bowl – the flour, baking powder, grated lemon peel, salt and poppy seeds.

In another bowl, mix the lemon juice with D’free Duo or Trio.

Start adding the dry ingredients in parts first, alternating with the wet ingredients and gently mixing with a spatula after each addition.

Pour the mixture into the mold and bake for about 40-50 minutes until nicely browned.

Wait for it to cool for about 15 minutes and remove from the tin. Prepare the glaze and decorate.

Grate lemon zest on top for a finishing touch.

Enjoy every bit of our D’free Lemon poppyseed cake in the company of loved ones!

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