“How to fail an opiates test” is the name Scott has given to this epic dessert/snack recipe. Inspired by the poppy seeds that make for a lil’ tasty crunch in every morsel, it reminds him of a scare at a medical test after consuming an entire family-pack of poppy seed bagels that set off some unexpected red-flags.
A few weeks back and undeterred from the above incident, Scott opened his bag to reveal a tupperware filled with this beautiful golden loaf. “Help yourselves!” he uttered. And ourselves were certainly helped. Turns out, this was the practice round for baking his partner a birthday cake. Very sweet of ya, Scott. We’re sure it was delicious on her big day.
Gluten-free and very easily converted to being fully plant-based, this one serves as a lovely booster with a mid-morning coffee before a lunchtime run, packed with carbs and light on the GI-tract to boot.
(Just to be clear, there are no illicit substances present in this recipe, but there are many delicious ingredients)
Now we’ll leave it to the man himself - take it away, Scott:
For da best GF lemon poppy seed cake (also disguises well as lemon drizzle cake):
* (200 g) Plain GF Flour
* (70 g) self raising GF Flour or add 1/2 tsp xanthan gum to 70g more Plain GF Flour if you can’t find Self Raising
* 3 tsp baking powder
* 200g granulated sugar
* Pinch a salt
* Zest of 3 limon
* Good couple tbsp of Poppy Seed (more for positive test)
* 230g of Plant Butter
* Optionally use 4 medium eggs at room temperature for extra risin’ - if plant based add 100g of Plant Yoghurt and emulsify in Wet Mixin’ (stick blender slaps)
* 1/2 cup (120 ml) Plant milk, room temperature
* 1 tsp vanilla paste (or 2 tsp vanilla extract)
* 6 tbsp lemon juice
For lemon icing:
* 120 g icing suger
* 6 tsp lemon juice
* poppy seeds for sprinkling for dayz
Method:
* Pre-heat the oven to 180 ºC and line ya dish of choice, this recipe yields a decent bake so get a nice deep baking tin.
* In a big old bowl, sift together the gluten free flour blend. Add the sugar, salt, lemon zest and poppy seeds, and mix until combined.
* Add the softened butter and, using a whisk or your fav wooden spoon work the butter into the dry ingredients until you get a mixture resembling coarse breadcrumbs (or coarse sand) in texture.
* In a separate bowl, mix together the eggs (optional), plant milk, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture, and whisk/mix well until no flour clumps remain and everything is evenly distributed.
* Transfer the cake batter into your lined tin, smooth out the top, and bake in the pre-heated oven at 180 ºC for about 60 mins or until risen, golden brown on top and an inserted toothpick comes out clean.
(If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.)
* Allow to cool in the baking tin for about 10 minutes, then remove from the tin, and allow to cool completely, patience is rewarded.