Post by kickingfrog on Jan 27, 2011 14:59:31 GMT
Lemon Poppyseed Cake
Wheat, gluten, soya & nut free; can be dairy free
200g dairy free spread or butter
200g light muscovado sugar
3 medium eggs
100g sifted gram/chick pea flour plus 100g rice flour or 200g proprietary wheat/gluten free flour
2 level teaspoons gluten & wheat free baking powder
grated rind & juice 2 lemons
2 tsps poppy seeds
Heat the oven to 180C/350F/Gas Mark 4.
Beat the spread or butter with the sugar till light and fluffy. Beating slowly, add the lemon rind & juice and poppy seeds, then the egg alternately with the flour. Fold in the remaining flour, and baking powder. Spoon into a well oiled or lined 200cm tin and bake it for 30 minutes or till the cake is firm to the touch and a skewer comes out clean. Cool on a rack. When it is cold, you can split it and fill with fresh fruit and dust the top with icing sugar or soft muscovado.
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