Lemon, Orange & Poppy Seed Cake
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
10 servings
- Grated zest of 2 lemons
- Grated zest of 1 oranges
- 600g self-raising flour
- 3.5 oz ground almonds
- 7 oz coconut sugar
- 2 tablespoons of poppy seeds
- 200g melted coconut oil
- 13.5 fl oz almond milk
- 200 ml maple syrup
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Preparation
Step 1
Preheat the oven to 180C (355F), fan setting. Line 2x 23cm cake tins with baking parchment.
Step 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.
Step 3
Pour in the melted coconut oil, maple syrup, almond milk and mix well until a smooth batter forms.
Step 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.
Step 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.
Step 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.
Step 7
At this point, spoon half of the icing onto one cake and smooth over before topping with the other.
Step 8
Spoon the rest of the icing over the top and sprinkle with orange zest.
Step 9
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