Tuesday, 8 July 2014

Gluten-free lemon, Greek yogurt and poppy seed cake

The Boy Next Door makes the best kitchen assistant. Gallantly he carries my equipment as we're invited to cook at one of my friends, patiently waits until the food's been photographed before he gets any dinner and obligingly takes off for walks in the middle of the night in search of the right kind of leaves I need for a photo. Never asking questions, never protesting. Surely he deserves to be treated?

And this gluten-free, wonderfully zesty and moist cake does the trick: it makes you want to go totally overboard, I was told. Yes, even in those with no gluten allergies..!

Poppy seeds can be substituted with finely chopped rosemary too as that herb just loooooves lemon! Don't believe me? Try these lemon pudding cakes!

Lemon and polenta cake:

150 g butter
150 g sugar
150 g almond flour
2 dl (appr. 140 g) finely ground polenta
1,5 tsp baking soda
125 g Greek yogurt
the juice and finely grated zest of 3 lemons
(1 generous tbsp Limoncello, in which case the zest of 2 lemons is enough) 
3 eggs
2 tbsp poppy seeds

Combine dry ingredients. Cream soft butter with sugar in another bowl and then add eggs , one at a time, beating as you do. Then add Greek yogurt, lemon zest, lemon juice and finally the dry ingredients.

Pour into a tin, lined with parchment and bake at 175 ° for 30-35 minutes (check doneness with a skewer - it should come out dryish). Cover with foil if needed to prevent the surface from getting too dark. Remove from the oven and let cool in its tin. 

Lemon glaze:

4 tbsp icing sugar
2-3 tsp lemon juice

Combine the ingredients to a thick paste and drizzle over the cake.





  1. So very happy to find the ingredients listed in grams as well! I must track down a dl:gm converter ... In the meantime ... thank you, thank you, thank you!