One of my favourite flavours in the summer is lemon. Right now I’m going crazy for lemony things (replacing my former obsession with all things minty!) especially sweet lemony things it has to be said, hence this cake. My Mam and Aunts lemon polenta cake has long been a favourite of mine, but I fancied something a bit different, and healthified after some recent indulgences. It wasn’t until I saw a recipe for a courgette, lemon and poppyseed cake in my Riverford recipes leaflet that comes with my veg box that I knew what I had to make.
Unlike that recipe, this one contains no refined sugar and no gluten or grains. It’s sweetened with brown rice syrup, or honey if you’d prefer, and the white flour is replaced with ground almonds and coconut flour. It’s seriously sugar detox friendly if that’s your bag right now.
To top it off, I made a sweet lemon yoghurt glaze that seeps into the cake adding to its moistness.
This cake would be perfect eaten on a sunny afternoon in an English garden surrounded with flowers and served with iced tea. I made some iced rooibos to go with it and it tasted amazing, especially with a slice of lemon added to it.
I’ve given you two versions here, a less sweet and a sweeter version. Personally I found the less sweet version was ok for me, but for others with more of a sweet tooth you might want to up the ante with a little stevia. As well as the cake, this recipe could be made into muffins or a loaf if you’d prefer.
- 2 cups ground almonds
- 1/4 cup coconut flour
- 1 tsp baking soda
- 3 large eggs
- 2 small pots apple sauce (I use baby food, 80g)
- 1/3 cup coconut oil
- 1/3 cup rice syrup (or honey, which will be sweeter)
- 1 medium courgette (to give 1 cup when grated)
- 2 tbsp poppy seeds
- Zest from 2 unwaxed lemons
- 1/2 tsp lemon extract (optional for added lemony flavour)
- 2 tbsp stevia for added sugar free sweetness (optional)
- 1/4 cup plain yoghurt
- 1/4 cup rice syrup (or honey)
- Juice from half a lemon
- Zest from 1 lemon
- 1 tbsp poppyseeds
- 2 tbsp stevia (optional for added sweetness)
- 1. Pre heat the oven to 180c
- 2. Line a 9 inch spring form pan with greaseproof paper and grease the sides with coconut oil
- 3. In one bowl, combine the ground almonds, coconut flour and baking soda.
- 4. In a separate bowl combine the rice syrup, stevia and lemon extract if using, eggs and apple sauce / baby food. Melt the coconut oil and pour into the egg mixture in a slow drizzle while mixing well.
- 5. Grate the courgette and squeeze out as much liquid as you can, using a clean tea towel, muslin cloth or your hands.
- 6. Add the wet ingredients to the dry, and fold in the courgette, lemon zest and poppy seeds.
- 7. Pour into the prepared pan, smooth the surface and bake for 40 - 45 minutes. The cake should be golden brown and just firm to the touch. A tooth pick inserted into the centre should come out fairly clean with just a few crumbs.
- 8. Leave the cake to cool completely before adding the glaze.
- 9. Mix the yoghurt, lemon juice, rice syrup and stevia if using into a thin glaze.
- 10. Prick the cake all over with a tooth pick, then spoon the glaze over so it covers the top of the cake and runs down the sides a bit.
- 11. Sprinkle with lemon zest and poppy seeds. Eat!
- You could also use agave nectar in place of the rice syrup which will give a sweeter result. If using honey, do be aware that the glaze in particular will have a more 'honey' taste unlike the rice syrup which has a more neutral sweetness.
- This cake will keep in the fridge for 2-3 days. It should also freeze well, without the glaze on top.
Do you like lemon flavoured things? What flavours are you enjoying right now? What’s your favourite summer cake?