Thankfully, I do not have any dietary restrictions except the obvious self-imposed one of avoiding meat, poultry and seafood. Still, I do enjoy gluten-free options and like to offer up gluten-free recipes for my readers who do suffer from food allergies. Tthis recipe for a gluten-free honey, lemon and poppy seed cake is a perfect dessert to end a special meal I prepared last Friday. It's easy to prepare and is sweetened with a bit of honey.
On the menu with:
Mixed Greens with Blueberry Vinaigrette
Cheese and Herb Fritters with Tomato Balsamic Jam
 Gluten-Free Honey, Lemon & Poppy Seed Cake |
| Recipe by Lisa Turner Published on April 3, 2008 Fragrant, soft and moist, and lightly sweetened, this gluten-free loaf is a great guilt-free treat or dessert Preparation: 10 minutes Cooking time: 30 to 40 minutes  Print this recipeIngredients:
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7 comments:
Bring on the lemon & poppyseed...people are starting to bake cakes, loaves and muffins like this.
It must be spring.
Hmm ... never tried almond flour! Is it denser than using wheat flour?
Looks delicious!
Kaykat;
Almond flour has about the same density as whole wheat flour, maybe a bit denser. It resembles chickpea flour.
Looks delicious - I always treat ground almonds and almond flour as the same ingredient but probably shouldn't from what you said - although I don't recall seeing almond flour but will keep an eye out for it
Johanna, as far as I understand, almond flour is simply ground almonds. This is actually the first time I have used almond flour, so I'm new to this ingredient. I'm looking forward to experimenting with it in future.
Very interesting recipe.I always make this cake using plain flour,almond meal and rice flour combo sounds different.I guess it is much healthier.Thanks for sharing the recipe
Beautiful cake!
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