Blueberry, Lemon & Poppyseed Cake

Last weekend I had lots of time to kill (this rarely happens by the way!) I decided I would head to the local farmers market, stock up on produce and get cooking! I haven’t made any cakes for a while so I thought with the mountain of blueberries I happened to pick up I why not make them the star of my dish! So here it is! I can safely say it was AMAZING – not to mention free from gluten and refined sugar. For a dairy free option just skip the icing – the cake itself is delish enough! Enjoy! xx 

4 cups almond flour (or ground up almonds in processor)
3 tbsp poppy seeds
1/2 tsp sea salt
2 tsp baking powder
1 tsp baking soda
1/2 cup grapeseed oil
2 lemons
3 large eggs
1/2 cup honey or maple syrup
2 cups blueberries (save half for topping)

1 cup Greek yogurt, drained
2 tbsp honey or maple syrup
1 tsp vanilla extract

Preheat oven to 180°C. Mix together the almond flour, poppy seeds, sea salt, baking powder and baking soda in a large bowl and set aside.

Heat oil and honey in a sauce pan on very low heat until combined. Grate the zest from the 2 lemons and add it to the honey/oil batter. Cut the lemons in half and squeeze the juice from three of the halves into the mixture, saving one half for the icing.

Add the batter to the bowl with the dry ingredients. Beat the eggs and then fold them into the batter together with 1 cup of the blueberries. Stir gently around with a wooden spoon until combined. Add the batter to the cake tin.

Bake for about 40-50 minutes (depending on size of the pan and oven), or until golden on the outside and baked all way through (cover the cake with foil during the last 15 minutes of baking, if it starts looking burned) . Remove from oven and let cool for at least 30 minutes. Meanwhile, start making the glazing. Drain yogurt in a milk cloth or coffee filter for about 10 minutes (to make it less runny). Discard the water and combine the yogurt with honey vanilla extract and the juice from the remaining lemon. Leave to cool in the fridge. When the cake has cooled completely, cover it with glazing, top with the remaining blueberries and serve.

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