Gluten Free Poppy Seed Cake.
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Ingredients of Gluten Free Poppy Seed Cake
- It’s 2 of Eggs (bring to room temperature, separate the egg yolks and whites).
- You need 500 ml of Gluten free all-purpose flour.
- It’s 3 tbsp of Poppy seeds.
- Prepare 2 tsp of Baking powder.
- It’s 1/2 tsp of Salt.
- You need 1 of lemon Grated lemon zest and lemon juice.
- You need 250 ml of Milk (or soy milk, almond milk).
- Prepare 4 tbsp of Unsalted butter (bring to room temperature) 125+ ml Beet sugar (or regular sugar).
- You need 1 of Oil (for greasing the pan).
- It’s 1 of Powdered sugar.
Gluten Free Poppy Seed Cake step by step
- Preheat the oven to 180℃..
- Spray oil in the 18 cm diameter cake pan or in a 22.5 x 12.5 cm pound cake pan..
- Add the egg whites to a bowl and whisk with a hand mixer until stiff peaks form..
- Add the flour, poppy seeds, baking powder, salt, and grated lemon zest into a separate bowl, and mix..
- Add the lemon juice and milk to Step 4, and mix..
- Add the butter and sugar into a different bowl, and mix well with the hand mixer. Add the egg yolks and mix some more..
- Add Step 6 to Step 5, and mix well..
- Fold in the egg whites..
- Pour the batter into the pan, and bake for 50-60 minutes. Insert a bamboo skewer and if it comes out clean, it's done..
- Let it cool for about 5 minutes in the pan. Remove the cake from the pan and let it cool on a cooling rack..
- Sprinkle powdered sugar over the cake through a tea strainer..
- Add your love and appreciation, slice, and serve with ice cream or whipped cream..
recipe by cookpad.japan @cookpad