Another great recipe from the “Honestly Healthy” cookbook by Natasha Corrett and Vicki Edgson. This delicious cake is gluten free and really versatile, it could be a birthday cake, orange cake (substitute orange for lemon and poppy seeds) or even a chocolate cake.
200g vegan butter/normal butter/light olive oil
250g ground almonds
1 tsp baking powder
Finely grated zest and juice of 2 lemons
2 tbsp poppy seeds
- Pre heat oven to 160c.
- Whisk the eggs and honey in a bowl.
- Mix the butter and almonds in a separate bowl then add to egg mixture, stir until smooth.
- Add the baking powder, lemon zest and juice and mix thoroughly, then stir in poppy seeds.
- Pour the mixture into a greased 8-10 inch round or loaf tin and bake for 30 mins or until golden. Cover the top with foil if it browns too quickly. The cake is cooked when a skewer inserted into the centre of the cake, comes out clean.
- Cool on a wire rack.