Lemon and Poppy Seed Cake

We believe life is all about balance- have your cake and eat it too! 

Uncomplicated ingredients.

Real food to satisfy that sweet tooth.

Please note: if you don't have cup measurements, just use the same small mug for each ingredient.

Should make 6-8 slices depending on portion control ;)

Ingredients:

1 whole lemon
2 eggs
1/2 cup of oats (ground down)
1/2 cup of ground almonds
1/2 cup of self-raising flour
1/3 cup of coconut sugar
1/4 cup of honey or maple syrup
1/3 cup of milk (your choice- can use cows, almond, oat, cashew etc).
1/4 cup of melted coconut oil 
1 tsp poppy seeds (optional)
1 tsp vanilla extract

For glaze/drizzle:
extra honey
lemon juice and zest
a pitch of poppy seeds

Method:

1) Preheat the oven to 180 degrees. 

2) Line a loaf tin with baking paper and coconut oil.

3) Put your oats into a food processor until ground down into flour consistency. 

4) Add the self-raising flour, ground almonds, vanilla, honey, melted coconut oil, milk, coconut sugar, lemon zest (save some for the topping) and lemon juice- then blend until smooth.

5) Whisk the eggs in a separate bowl.

6) Add the cake mixture into a big mixing bowl and add the whisked eggs and the poppy seeds then stir until combined (if the mixture seems too thick then add a little splash of extra milk).

7) Pour into loaf tin evenly and bake for 25-30 minutes- but before you stop baking it, take it out (with oven gloves) and use a knife to pierce through the middle and if it comes out clean then it is ready.

Tip: if the cake looks brown on top and not cooked in the middle, cover the top with foil and continue to bake to prevent burning on top.

8) Let cool.

9) Drizzle with a mixture of lemon juice and honey and a sprinkle of poppy seeds.

10) Slice and enjoy.