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Homemade Lemon Poppy Seed Cake


Preparation
45
minutes
Servings
10
persons
Nutrition
448
calories

Ingredients

150 g butter
140 g sugar
4 eggs
3 tbsp. lemon zest
6-7 tbsp. lemon juice
Salt
1 tbsp. baking powder
200 g gluten-free flour
60 g almonds, ground
20 g poppy seeds, ground
250 g confectioner's sugar
80 g California prunes

Instructions

  1. Beat butter and sugar until fluffy. Gradually add eggs, and continue beating until eggs are completely absorbed by the butter. Add lemon zest, 3 tablespoons juice, and salt. Stir in baking powder, flour and almonds. Add poppy seeds and mix everything together.
  2. Line a springform baking tin with baking paper and pour in the batter. Place in the preheated oven and bake at 170° C (convection oven 150° C) for about 35 minutes.
  3. Meanwhile, for the icing, mix confectioner’s sugar with remaining lemon juice and chopped prunes.
  4. Allow cake to cool and then pour plum icing over the cake.

Recipe Categories

Desserts and Sweet Treats, LP Gluten Free

Recipe Tags

Gluten Free,Under 500 calories

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