Flourless Chocolate, Lemon and Poppyseed Cake

    1 hour 35 minutes

    Enjoy this amazing cake with its combination of flavours in all its gluten free glory for your next special cake occasion.

    Herbie's Spices

    New South Wales, Australia
    5 people made this

    Makes: 1 24cm cake

    • 4 large eggs, separated
    • 125g butter, softened
    • grated rind of 1 lemon
    • 100g pure icing sugar
    • 2 tablespoons Dutch cocoa
    • 50g caster sugar
    • 160g Herbie's Spices Whole Blue Poppy Seeds
    • extra icing sugar to serve

    Preparation:25min  ›  Cook:1hour10min  ›  Ready in:1hour35min 

    1. Preheat oven to 170 degrees C and grease a 24cm round cake tin. Set aside.
    2. In the bowl of an electric mixer, beat the egg yolks, butter, lemon rind and icing sugar until thick and smooth, about 5 minutes. Fold in the cocoa and mix well.
    3. Meanwhile, beat egg whites until 'foamy', increase speed and sprinkle in the caster sugar while the eggs are beating. Continue until the whites are thick and glossy.
    4. Mix the poppyseeds into the yolk mixture, then add the egg whites and combine gently.
    5. Spoon the batter into the prepared tin and smooth the top. Bake at 170 degrees C for 70 minutes.
    6. Remove the cake from the oven and allow to cool in the tin. When the cake is cold, remove from the tin and dust with icing sugar.


    This recipe is from Bake Your Cake and Eat It Too by Tamara Milstein.

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    yummy!!!  -  09 Aug 2013