upside down lemon & poppyseed cake
By Laura Stevens
ingredients
- 1/2 cup olive oil
- 3 eggs
- Juice of 1 lemon
- 2-3 tbsp fresh orange juice
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/3 cup buckwheat flour
- 1 tsp baking powder
- 1/4 cup coconut sugar
- 2 tbsp poppy seeds
- 1 lemon, cut in thin slices
- 1 heaped tbsp coconut sugar
- Coconut yoghurt or ice cream for serving
method
- Preheat oven to 170°C (fan-forced).
- Line a round baking dish with baking paper and sprinkle the heaped Tbsp of coconut sugar over the bottom. Arrange the lemon slices in a single layer on top.
- Mix remaining cake ingredients in order of the ingredients listed, then pour over the top of the lemons.
- Cook in oven for 35-40 minutes or until just cooked through. Be careful not to overcook!
- Let cool for 15-20 minutes before flipping over and serving.
- Serve with coconut yoghurt or ice cream and a drizzle of honey or maple syrup. Optional - remove lemons before serving.
Recipe and imagery created by qualified naturopath and recipe developer Laura Stevens, who strongly believes that food should be fun, not stressful. Laura creates recipes that celebrate food in all its colour, flavour, and joy.
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