Lemon, Olive Oil & Poppy Seed Cake

Lemon, Olive Oil & Poppy Seed Cake:

Prep time: 15 minutes

Bake time: 35 minutes

Ingredients:

Cake:

• 1 ½ cup (165 g) of Grain Free Flour Mix, loosely spooned into measuring cup and levelled off
• 2 tbsp coconut sugar
• 1 tsp baking powder
• ¼ tsp fine sea salt
• 4 large eggs
• ½ cup raw honey
• ¼ cup extra virgin olive oil
• 1 tbsp lemon juice
• 2 tbsp lemon zest
• 2 tsp poppy seeds
• 1 tsp vanilla extract (optional)

Method:

1. Preheat oven to 180 degrees Celsius (non-fan forced).
2. Line a small cake tin with parchment paper.
3. In a medium mixing bowl combine Grain Free Flour Mix, baking powder and salt and stir well.
4. In a separate bowl, add eggs, coconut sugar, honey, extra virgin olive oil, lemon juice, lemon zest and vanilla extract. Whisk the wet ingredients using an electric mixer or by hand until well combined and slightly aerated.
5. Add the wet ingredients to the dry ingredients and mix gently until combined.
6. Fold poppy seeds into the batter.
7. Pour the batter into the prepared cake tin.
8. Place the tin in the middle of oven and cook for 35 minutes or until a skewer comes out clean.
9. Remove from oven and gently lift the cake out of the tin and onto a wire rack to cool before slicing.