This recipe works well in a larger cake tin, too, such as a loaf tin. Just cook it for 10 minutes longer.
Makes: 4 small cakes
=R1=
Servings
Makes: 4 small cakes
Prep time
Cook time
Recipe
Ingredients
- Olive oil for greasing
- Flour for dusting
- 2 eggs
- 75g coconut palm sugar
- Zest 2 lemons
- ¼ cup poppy seeds
- 120g spelt flour
- 50g brown-rice flour
- 40g buckwheat flour
- 1 tsp baking powder
- ¼ cup olive oil
- ¼ cup lemon juice
Method
- Preheat oven to 180°C. Grease 4 mini cake tins with olive oil and dust with flour so they are non-stick.
- Add eggs, coconut palm sugar and lemon zest to bowl. Beat well, until eggs are light in colour and fluffy.
- In separate bowl, combine all dry ingredients: poppy seeds, spelt flour, brown-rice flour, buckwheat flour and baking powder.
- Add dry mix to bowl of egg mixture, along with olive oil and lemon juice. Gently mix everything until just combined — don’t over-mix.
- Divide mixture between 4 cake tins and bake for 25 mins until golden brown.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
