♬ 'The Singles' Basement Jaxx
Now, if you want a healthy sort of cake then this is the recipe for you. Look at the list of ingredients to see how little sugar there is. I'm telling you this cake is so incredibly tasty I wanted to put my face straight in it.
Ingredients:
400g buckwheat flour
1 tsp gluten free baking powder
Pinch of sea salt
120ml runny honey
120g unsalted butter
1 tbsp caster sugar
2 large lemons (zest and 100ml juice needed)
3 large eggs
1tbsp almond milk
1tsp almond essence
150g fresh raspberries
100g frozen cherries
100g blue poppy seeds
Topping:
200g light Philadelphia cream cheese
100g icing sugar
50g butter
1 small lemon
Blue poppy seeds
Chia seeds
Fresh blueberries
Fresh raspberries
Edible glitter
Method:
▶ Preheat oven 180° c
Line a 22cm quick release cake tin with baking paper.
In a bowl add all the ingredients for the cake apart from raspberries, cherries and seeds.
Whisk well, stir in fruit and poppy seeds.
Pour in tin and bake on the middle shelf for 40 minutes.
Leave to cool then poke with a skewer and squeeze one lemon over the cake so it soaks up more juice.
For the topping whisk butter, cream cheese, icing sugar, lemon zest and 1 teaspoon of lemon juice. Refrigerate until your ready to serve, so it can stiffen up
Spread over cold cake, sprinkle poppy and chia seeds with fruit and edible glitter.
Ready for the taking!
xx
Now, if you want a healthy sort of cake then this is the recipe for you. Look at the list of ingredients to see how little sugar there is. I'm telling you this cake is so incredibly tasty I wanted to put my face straight in it.
Ingredients:
400g buckwheat flour
1 tsp gluten free baking powder
Pinch of sea salt
120ml runny honey
120g unsalted butter
1 tbsp caster sugar
2 large lemons (zest and 100ml juice needed)
3 large eggs
1tbsp almond milk
1tsp almond essence
150g fresh raspberries
100g frozen cherries
100g blue poppy seeds
Topping:
200g light Philadelphia cream cheese
100g icing sugar
50g butter
1 small lemon
Blue poppy seeds
Chia seeds
Fresh blueberries
Fresh raspberries
Edible glitter
Method:
▶ Preheat oven 180° c
Line a 22cm quick release cake tin with baking paper.
In a bowl add all the ingredients for the cake apart from raspberries, cherries and seeds.
Whisk well, stir in fruit and poppy seeds.
Pour in tin and bake on the middle shelf for 40 minutes.
Leave to cool then poke with a skewer and squeeze one lemon over the cake so it soaks up more juice.
For the topping whisk butter, cream cheese, icing sugar, lemon zest and 1 teaspoon of lemon juice. Refrigerate until your ready to serve, so it can stiffen up
Spread over cold cake, sprinkle poppy and chia seeds with fruit and edible glitter.
Ready for the taking!
xx
