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Juicy lemon and poppy seed cake with mixed berry topping

February 6th, 2016

Indulge in this delicous spongy lemon cake sweetend only with maple syrup


Cake ingredients

100 g spelt flour
50 g corn starch
2 g ground vanilla
Baking soda: 1 tsp.
A pinch of salt
1 tbsp. poppy seeds

50 ml milk, any
100 ml maple syrup
3 eggs
150 g softened butter
1 tbsp. lemon zest + a dash of lemon juice

Coconut oil or butter for greasing

150 g mixed berries
150 g cashew nuts 
80 ml water
1 tbsp. maple syrup
2 g ground vanilla
2 tbsp. coconut oil
A pinch of salt
Optional: Some icing sugar


Juicy lemon and poppy seed cake

Preheat the oven to 180°C (fan).

In a bowl, combine corn starch, spelt flour, 2 g ground vanilla, poppy seeds, baking soda and a pinch of salt.

Break the eggs into another bowl and whisk with softened butter, maple syrup, milk, a dash of lemon juice and lemon zest. Fold into the dry ingredients.

Grease a bundt cake pan and pour in the cake mixture. Transfer to the hot oven and bake for approx. 35 min. Leave to cool down afterwards and turn onto a cake plate.


Raw cashew nut and mixed berry topping

  • Add cashew nuts, water, maple syrup, 2 g vanilla, coconut oil and a pinch of salt to an immersion blender sum and pulse until smooth. Transfer to the freezer and frost for at least 30 min. Add the mixture to a piping back and decorate with cooled down cake with the raw icing. Top with mixed berries afterwards. Before serving, sprinkle the cake with some icing sugar if desired.



You can fill the dough into silicon mini bundt cake pans and bake mini lemon and poppy seed cakes instead! Remember to reduce the baking time to approx. 20 min.