This recipe uses olive oil giving the cake a rich and moist finish. We have used mostly almond powder, therefore reducing the gluten content considerably. Poppy seeds are a good source of fatty acids, especially the omega-3 fatty acids, which are required by the human body to ensure good health. This is one of those cakes that work really well as an afternoon tea cake, keeping fresh and moist in a cake tin, and lasts for as long as you want it to.
250g natural yoghurt
150ml light olive oil
150g caster sugar (or xylitol)
3 medium eggs
1 teaspoon of vanilla extract
200g ground almonds
75g spelt flour
2 teaspoons of gluten free baking powder
1 teaspoon of bicarbonate of soda
1/2 tsp Maldon sea salt
Zest of one lemon
2 teaspoons of poppy seeds
Preheat the oven to 180 degrees centigrade. Grease and line a 23 cm (9inch) cake tin. Whisk together the oil, yoghurt, sugar, eggs and vanilla in a large bowl. Stir in the almond powder until smooth. Sift in the flour, baking powder, bicarbonate of soda and the spice. Add the salt, lemon zest and poppy seeds.
Bake in the oven for approximately 40 minutes. If the top is looking a bit too brown, then cover the tin with tin foil for the remainder of the cooking time. If you feel that the cake is still a little bit wet, you could turn the oven off, and leave the cake in for a further 15 minutes. Leave to cool in the tin for 10 minutes, then remove the sides of the cake tin, and leave to cool completely before moving onto a plate.