Poppy Seed cake

In preparation for embracing the “Swank Diet” in the new year, I am taking steps to wean myself off certain favourite foods. A lot of the diets books I have been reading say it is important not to put your body through sudden and / or drastic changes, so I am currently cutting back on coffee and dairy products, and if I am eating dairy, using low-fat or no-fat versions. If you are regular follower of this blog, you may have detected that I love baking and I believe cake should be classified as its’ own food group. The inspiration for this recipe is to come up with a cake that doesn’t use butter. I wouldn’t go as far as saying it’s healthy, but for me, it’s a step in the right direction.

The cake has been drowned in a sticky syrup, which you could skip if you want or need to reduce your sugar intake. Delicious served warm alongside a scoop of fat free natural yoghurt.

Lemon poppy seed

What I was cooking this time last year: Veggie Burgers

Lemon Poppy Seed Yoghurt Cake

Ingredients:

Cake

  • 2 cups self-raising flour
  • 3/4 cup raw sugar
  • 1 cup zero fat yoghurt
  • 1/2 cup rice bran oil (or other vegetable oil)
  • 2 lemons
  • 3 eggs
  • 1 teaspoons vanilla extract
  • Generous pinch salt
  • 4 tablespoons poppy seeds

Lemon Syrup

  • 2 lemons
  • 1/2 cup raw sugar
  • Water

Method

  • Turn the oven on to 180°C to pre-heat.
  • Add the flour, sugar, eggs, salt, vanilla, lemon zest, yoghurt and oil to your food processor bowl.
  • Juice the zested lemons, and add 1/2 cup lemon juice to the food processor bowl.

DSC07542

  • Mix until the cake batter is combined.
  • Add the poppy seeds to the food processor bowl and pulse until mixed into the cake batter.

Poppy seed cake batter

  • Grease a cake tin.
  • Pour the cake mix into your greased cake tin, and set a timer for 45 minutes (you may need to adjust the cooking time depending on your oven and cake tin size).

Poppy seed cake batter

  • To make the syrup zest 2 lemons to produce long strips of zest. Add to a saucepan.

Lemon zest strips

  • Juice the lemon, to create 1/4 cup lemon juice, add 1/4 cup of water and add to the saucepan.
  • Add 1/2 cup of sugar to the lemon zest and juice mix.

Lemon syrup

  • Cook the syrup mixture over a medium heat until the sugar is dissolved and the mixture comes to the boil.
  • Take the syrup off the heat and set aside to cool.
  • Once the cake is cooked, remove from the tin and pour over the syrup while the cake is still hot.
  • Serve warm or once cooled. Enjoy.

Lemon Poppy Seed Yoghurt Cake

What is your favourite healthy(ish) cake recipe? Has this post inspired any new ideas?

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2 Comments

Filed under Baking, Cake, Lemon, Pudding, Recipes, Sweet, Vegetarian

2 responses to “Poppy Seed cake

  1. i loooove lemon poppysed cake! yours looks fab!

  2. Abbi

    Oooh that looks delicious. I am definitely going to try it. This is my favourite healthy-ish recipe: http://wherethewildthingsare14.wordpress.com/2013/01/30/things-i-have-been-cooking-lately-19-gluten-free-peanut-butter-fudge-brownies/

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