Almond, poppy seeds & blueberries cake

Cake with almonds, poppy seeds and blueberries

Almond, poppy seeds & blueberries cake

This almond, poppy seeds and blueberries cake is a truly delightful and healthy dessert (sugar and butter-free) low carb and gluten-free.

Course Dessert, Snack, Tea Time

Cuisine Ramona's Cuisine, World Cuisine

Prep Time 25

Cook Time 40

Total Time 1 35

Servings servings

Calories 494kcal

Author Ramona Sebastian

Equipment

ovenproof dish
wooden spoon
bowl
parchment paper

Ingredients

500 g almond flour (17.64 oz)
350 g blueberries (12.35 oz) (organic) fresh
4 tablespoons poppy seeds
4 large eggs
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon soda bicarbonate
1 tablespoon cider vinegar
150 ml rapeseed oil (5.07 floz)
100 ml agave syrup (3.38 floz) or honey
3 tablespoons chia seeds (optional)
3 tablespoons coconut (optional) desiccated
300 g yoghurt (10.58 oz) (full fat)
2 tablespoons honey (for glazing)
1 lemon zest and juice (optional)
1 orange rind and juice (optional)

Metric - US Imperial

Instructions

Preheat oven to 170 C.
Prepare an 8-inch cake tin by greasing it and set aside until the cake batter is ready.
In a larger bowl, mix all, the almond flour, poppy seeds, baking powder, soda bicarbonate mixed with vinegar and salt. Set aside.
Place a pan on low heat, put in the honey or the syrup and the oil. Stir well until they homogenise nicely.
Add the lemon or the orange zest if you decide to put it in. I recommend you do put it in as it's really nice unless it's something that you really don't like to find in a cake. Zest the lemon and cut the orange rind and squeeze the juice from both, you can mix it together it's fine. Add three-quarters of these juices into the honey and oil mixture along with the zest and the rind. If you don't want the orange bits in the cake just put few chunks of the peel in the oil and honey mixture just for a bit of a flavour and remove whenever you are ready to mix it with the other ingredients.
Beat the eggs separately and mix with the dry ingredients then add the syrup and oil liquid mixture as soon as it has cooled.
Stir well and gently until all the ingredients are well combined. Add and mix most blueberries in leaving a handful or two for decoration.
Place the cake in the tin and then off it goes into the preheated oven and bake at 170 C ( fan assisted) or 190 C (no fan) for about 45 to 50 minutes until golden on the outside. Make sure before putting it in the oven to tap it slightly so there are no sharp/rough edges as this will burn in no time. If you feel it's getting a bit too brown just cover it with some parchment paper or aluminium foil. It gets all that crispy edges which I really love about this cake. Don't forget to keep an eye on it.
While the cake is baking nicely, prepare the glazing by mixing the yoghurt with the lemon/orange juice remainder and the honey. Place this in the fridge until it is ready to be used which is only when the cake is out of the oven and is totally cool.
When the cake is cool just spread the glazing over covering the whole surface of the cake and sprinkle some old delicious blueberries.

Notes

The best results for a good topping would be to use a high-fat content yoghurt (full-fat Greek or a full-fat creme fraiche so that is not too runny, however, I have chosen this time I made this delightful dessert (as seen in the picture) a low-fat yoghurt and as you can see it was running all over the plate but I can reassure you the cake tasted as delish.

And..... truthfully you could do that too as the crispiness and crunchiness of this cake would love a nice juicy yoghurt so go fo it too if you like to cut down on a few calories.... why not....or perhaps why should you?? You decide but I have warned you - it is good whatever you decide to have it with ..... a dollop of a good homemade ice-cream ...mmm, really good!!

Enjoy it and please do let me know your thoughts on this beautiful treat, let me know what changes to the recipe did you make, what did you decide to have it with ..........how did you like it?

Nutrition