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RECIPE

Lemon and poppy seed mini bundt cakes

These gluten-free mini cakes make super cute gifts

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Photo: Inbal Bar-Oz

  • place PRE 20 minutes
  • place COOK 25 minutes
  • place SERVES 20
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I used a mini silicone bundt mould from silikomart. If you do not have a bundt tin, you could make them as cupcakes. If you want a zesty kick, you can add more lemon rind to the cake batter and/or drizzle the mini cakes with a lemon and icing sugar glaze before serving. I wrap them in gift bags to present to my loved ones, so prefer not to ice them. They will last for a week stored in an airtight container.

Method:

  • Pre-heat the oven to 170°C (150°C fan-assisted).
  • Beat the eggs in a large bowl and add the honey or agave nectar, rapeseed oil, Greek yogurt and the lemon juice and rind. Mix until smooth.
  • Sift the brown rice flour, baking powder, vanilla, poppy seeds and salt, and stir until thoroughly combined.
  • Gradually stir the dry mixture into the wet ingredients by hand and incorporate until blended.
  • Pour it into a jug, then divide the mixture evenly into the bundt cake moulds, almost to the top. (You can bake the cakes in batches if you do not have enough moulds. I use two 6-hole moulds and bake a second (and third) batch after I’ve released the cooled cakes from the moulds.
  • Bake for 25-30 minutes until a tester inserted near the centre comes out clean. Cool in the moulds for 10 minutes, then remove to a wire rack to cool completely and use the moulds to bake the remaining mixture.

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Ingredients

4 large eggs

350g honey or agave nectar

130ml rapeseed oil

250g Greek yogurt, fat free

2 whole lemons juice & rind

240g brown rice flour

2 tsp baking powder

25g poppy seeds

1 whole vanilla pod, deseeded

½ tsp salt

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