I walked into Tim Hortons (Canada’s largest coffee chain) last week for my regular black coffee, along with my daughter and she immediately demanded a piece of the Lemon Poppy Seed cake kept in one of those display glass counters out there.
Now, what do you do when your four year old demands something out of you after a long day she has had at school? I obviously did not want to break her heart and I thought to myself, what the heck she will throw this one half way through just like she does with most store bought desserts.
Surprisingly enough, she ate the whole damn thing and got one the next time too along with my husband on one of her trips to Tim Hortons again!
Now, I knew I had to get a taste of that thing to know what was it like and obviously to recreate a healthy version for her so I made an exception and I took a small bite of the Lemon Poppy Seed Cake. And boy o boy was I delightfully surprised. It was freaking good and I knew I had to recreate this one.. I got to work immediately and made myself a Paleo version of the Lemon Poppy seed cake, after a few trials of course.
Lemon Poppy Seed Cake – Paleo
It has the perfect amount of sweetness, tanginess and the crunch bought in the poppy seeds, just like the store bought one. And my biggest win was when my daughter demanded it over and over again.
Now, poppy seeds aren’t really new for me. When I married a Bengali guy (from the eastern part of India) I was introduced to a staple Bengali dish in the form of a vegetable – known as aloo posto..
Lemon Poppy Seed cake – Paleo
Posto is basically a different name for poppy seeds, and this particular dish is cooked with ground posto added to potatoes and cooked over medium heat. The moment I tasted the dish I knew I had a new favourite and thereafter I tasted quite a few dishes with Posto in them but I never imagines it to be a part of the desserts. Obviously, the Lemon Poppy Seed cake changed that for me..
So here is my delightful addition to your otherwise mundane desserts menu..
Lemon Poppy Seed Cake
- 2 mixing bowls
- A wooden mixing spoon
- Square shaped baking cake pan
- Parchment Paper
- Coconut Cream - 2 tablespoons
- Feta Cheese - 2 tablespoons (grated) (Optional)
- Lemon Juice - of 1 Lemon or 2 Limes
- Eggs - 2 (Large | Brown | Organic)
- Pure Vanilla Extract - 1 teaspoon
- Ghee - 4 tablespoons
- Almond Flour - 1 cup (Sifted)
- Coconut Sugar - 1/2 cup (Sifted)
- Coconut Flour - 1 tablespoon
- Psyllium Husk - 1 tablespoon
- Poppy Seeds - 1 tablespoon
- Baking Soda - 1/2 teaspoon
- Cream of Tartar - 1/2 teaspoon
- Lemon Zest - of 1 Lemon or 2 Limes
- Preheat your oven to 350 degrees Fahrenheit
- In a bowl combine coconut cream, feta cheese and mix them well
- To this add eggs, vanilla extract, ghee and lemon juice
- Whisk properly until well combined
- In a separate bowl add Almond flour, coconut sugar, baking soda, cream of tartar, coconut flour, psyllium husk, lemon zest
- Combine well
- Mix the wet ingredients with the dry ones and combine until it forms a cake like batter
- Line the baking pan with a sheet of parchment paper and fold in the cake batter
- Even the top with your wooden spoon or a spatula
- Bake in the oven for 40-45 minutes
- Remove and let cool
- Slice it into square shape size (this recipe yields about 16 pieces)
- Top it with whipped coconut cream and a dash of lime