Gluten-free lemon cake with poppy seeds
For 2 peoples
- 50gr of rice flour.
- 130gr of almond flour.
- 2 tablespoons of baking powder (non-bio).
- 2 eggs.
- 100ml of coconut oil.
- 90gr of panela (or unrefined sugar) .
- 30ml of lemon juice.
- 1 lemon zest.
- 1 tablespoon of poppy seeds.
- agave syrup powder from El Granero Integral. (optional )
Heat the oven to 180 ° C.
Put all the ingredients in the mixer, except the poppy seeds and the lemon zest.
Mix everything at medium-high speed until the dough has no lumps.
Then, clean the lemon very well and zest it over the dough.
Add the poppy seeds and mix it again, this time at medium-low speed.
Then take a rectangular mold (type you would use to prepare a plum cake), add a little coconut oil, and pour the dough in it.
Finally bake it for 30-45 minutes. You can check if the cake is ready by nailing a fork or stick into the center; If it comes out clean, it’s ready to eat! ?
We usually add some agave syrup powder from el granero integral on top of it but this is totally optional. 🙂