Lemon Poppy Seed Olive Oil Cake With Honey Glaze

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By Liv Kaplan

Lemon Poppy Seed Olive Oil Cake With Honey Glaze

Name: Lemon Poppy Seed Olive Oil Cake With Honey Glaze
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: European, Greek, Mediterranean
Ingredients: 3 cups blanched almond meal; ½ cup honey; 1 ½ tsp baking powder; ¼ tsp salt; 4 eggs, at room temperature; ½ cup extra virgin olive oil; 2 lemons, zested and juice of just one (or equivalent to 60mls); 2 tbsp poppyseeds; 1 cup smooth ricotta (optional); 1 lemon, juiced (or equivalent to 60mls); 2 tbsp extra virgin olive oil; 1 1/2 tbsp honey

7 steps

Prep:20minCook:50min

This moist lemon poppy seed olive oil cake is a gluten-free treat that is perfect for any occasion. I’m yet to meet someone that doesn’t love it. The combination of zesty lemon, rich olive oil and sweet honey give this cake the most beautiful flavour and texture.In this recipe, a special technique is used where the cake is glazed after baking with an extra dose of its hero flavours: lemon, extra virgin olive oil, and honey.

Updated at: Thu, 17 Aug 2023 04:41:40 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories333.9 kcal (17%)

Total Fat26.8 g (38%)

Carbs18.7 g (7%)

Sugars15.8 g (18%)

Protein7.7 g (15%)

Sodium131.6 mg (7%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

3 cupsblanched almond meal

½ cuphoney

1 ½ tspbaking powder

¼ tspsalt

4eggs

at room temperature

½ cupextra virgin olive oil

2lemons

zested and juice of just one

2 Tbsppoppyseeds

1 cupricotta

smooth, optional

Glaze

60mllemon

juiced

2 Tbspextra virgin olive oil

1 ½ Tbsphoney

Instructions

Step 1

Preheat the oven to 170°C and line a 20cm cake tin with baking paper or grease with olive oil.

Step 2

In a large bowl, combine the almond meal, baking powder, and salt. Whisk to combine, ensuring there are no lumps and the baking powder is dispersed.

Step 3

In another bowl, whisk the eggs, honey, olive oil, lemon juice, and zest.

Step 4

Fold the wet and dry ingredients together. Pour the mixture into the prepared tin and sprinkle over the poppyseeds. Bake in the oven for 45-50 minutes or until a skewer inserted comes out clean.

Step 5

While the cake is still warm, poke holes in it with a skewer.

Step 6

Combine all ingredients for the glaze then brush this over the cake, ensuring it is going into the holes evenly. It will feel like a lot of glaze, keep going.

Step 7

Leave to cool completely in the tin before serving. Top with ricotta and lemon slices if desired.

View on Liv Kaplan

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