Lemon and Poppy Seed Cake

Time: 1 hr
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~


175 g Nuttelex Original
3/4 cup white sugar
1/2 tsp citric acid
3 eggs
1 1/2 cups Orgran gluten free self-raising flour
1 tsp xanthan gum
1 tsp gluten free baking powder
1 tbsp poppy seeds

1 cup pure icing sugar
2 tbsp Nuttelex Original
1 tbsp hot water
1/2 tsp citric acid

      1. Preheat oven to 180 deg C
      2. Cream Nuttelex and sugar until light and fluffy
      3. Add 1/2 tsp citric acid to the Nuttelex and sugar
      4. In a second bowl, beat eggs until frothy, idealling using an electric mixer
      5. In a third bowl, sift together flour, xanthan gum and baking powder
      6. Add egg and flour mixtures alternately to Nuttelex and sugar, using a wooden spoon to mix. The final mixture should be very thick.
      7. Stir poppy seeds through batter
      8. Line a rectangular cake tin with baking paper and grease sides with Nuttelex
      9. Spoon the batter into the cake tin and spread out with a spatula. The mixture should be firm and have to be pushed into place
      10. Bake for 40 mins at 180 deg C. A skewer inserted into the cake should come out dry
      11. Leave the cake in the tin for 10 mins, before cooling on a rack
      12. Sift 1 cup of pure icing sugar and mix in 2 tbsp Nuttelex
      13. Dissolve 1/2 tsp citric acid in 1 tbsp boiling water
      14. Slowly add water to icing and Nuttelex mixture until icing reaches the desired consistency. Usually the whole tbsp of water is required
      15. Once the cake has cooled to the touch, ice with citric icing
    Personal Notes

    This recipe is based off the Madeira Cake in Sue Dengate’s The Failsafe Cookbook, which is one of my all-time favourite cake recipes. I’ve tried to make this cake slightly more lemon-flavoured and of course I have added the poppy seeds too, as citrus (traditionally orange) and poppy seed cake is an old favourite. I made this for my housewarming party and it disappeared very quickly!

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