Flourless Butterless Poppy Seed Cake – a delicious recipe with lemon, sugar, eggs, apple, blanched almonds, poppy seeds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F/180C.
2
Zest the lemon and place the zest together with the sugar in a large bowl and rub together until the sugar is damp and fragrant.
3
Separate the eggs into two large bowls. Beat the yolks with the sugar and lemon zest until creamy and pale. Wash the beaters very well, then beat the whites until soft peaks form.
4
Juice the lemon and stir through the grated apple.
5
Place the whole almonds in a food processor and blitz until they resemble fine sand. Add to the egg yolk and sugar, along with the poppy seeds, grated apple (and splash of rum if using). Stir through the baking powder. Finally, fold in the egg whites.
6
Pour into a greased and lined 10 inch (25cm) cake tin and bake for 40 minutes or until the top is springy and golden brown. Let cool and decorate with one of the ideas in the notes.
638
kcal
Calories
37
g
Fat
59
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lemon, 3/4 cup (170 grams) sugar, 5 eggs, separated, 1 tart cooking apple, peeled and grated, and more.
Yes, Flourless Butterless Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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