02 Mar Rustic Poppy Seed Cake (Gluten Free)

Are you stressed out? Try this poppy seed tea cake! It’s gluten free and low in sugar so you can enjoy it for breakfast or a guilt-free snack any time of day.

Poppy seeds have been used in Ayurveda and other ancient cultures for their many health benefits including: improving strength and immunity, relieving depression, anxiety, neuralgia, muscle pain and spasms. They have been helpful in reducing inflammation, promoting balanced digestion, aiding sleep and enhancing sexual health and libido.

Nutritionally, poppy seeds are a good source of the B Vitamins (thiamin, pantothenic acid, pyridoxine, riboflavin, niacin, and folic acid) and essential minerals (iron, copper, calcium, potassium, manganese, zinc and magnesium). So you have no excuse to not make (and eat) this cake!

Please let me know if you enjoy it – and share with your friends!

Makes one 8-inch (20-cm) round cake or 10 muffins.
Cake:
120 grams butter, softened
125-135 grams coconut sugar, finely ground
zest of 1 organic lemon
4 eggs
80 grams super fine ground almond flour
20 grams buckwheat flour
25 grams poppy seeds
1 teaspoon baking powder
⅛ teaspoon Himalayan salt

Lemon glaze (optional)
30 grams (¼ cup) confectioner’s sugar
2-4 teaspoons lemon juice

Preheat oven to 350° F. Grease cake pan and line bottom with parchment paper.

In a large bowl, use a hand mixer to cream the butter, sugar and lemon zest for 2 minutes. Add the eggs and mix for 2 more minutes.

In a medium bowl, combine the almond flour, buckwheat flour, poppy seeds, baking powder and salt.

Add the flour mixture into the creamed butter mixture and beat well.

Pour into prepared pan and bake for 25 – 30 minutes (15 minutes for muffins). Batter will be golden brown.

Remove from oven and transfer to a cooling rack; let cool for 10 more minutes in pan. Run a knife around the edges of the cake to loosen from sides, then invert onto a cooling rack.

If glazing, cool completely before adding the glaze.

For the Glaze
In a small bowl, whisk together the confectioner’s sugar and one teaspoon of lemon juice, to make a smooth paste. Slowly whisk in a little more juice until the mixture is thin enough to spread, but not runny. Pour the glaze on the cake and let it set.

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