I had seen this recipe very often online and I bought poppy seeds some time ago, waiting for the right occasion to bake it. I played with a few options and finally decided to turn this recipe into a low carb version for my birthday.

Why?

• Most of my colleagues are very health conscious so I wanted to reduce the amount of sugar, so I wanted to bake something that everyone could enjoy.

• Besides, I try as much as possible to use whole ingredients, that's why here I used only a little bit of starch and the rest is a mix of grounded almonds and coconut flour.

Last but not least, who wouldn’t want to have a delicious treat…with less guilt?

Let’s get it started, all the instructions and ingredients are below.

Ingredients

• Almond flour 130g

• Coconut flour 50 gr

• Tapioca flour 50 gr

• Poppy seeds 3 tbsp

• Baking soda 6 gr

• Eggs 3

• Honey 3 tbsp

• Coconut Oil 3 tbsp oil

• Almond milk 200 ml

• Salt 2 gr

• 1 Lemon, zest + juice

Optional glaze:

3 tbsp lemon juice & 4 tbsp powdered sugar

Baking this cake

1. In medium bowl mix the dry ingredients (almond flour, tapioca flour, baking soda, salt, poppy seeds, zest from lemon) and set aside.

2. Place the eggs, oil, honey and lemon juice in a bowl and whisk with an electric mixer for 1-2 minutes.

3. Pour the dry ingredients into the bowl with the wet ingredients, using spatula to stir.

4. Take a plumcake tin, grease it and place baking paper on top. Pour in the cake mix, even the top with the spatula.

5. Bake lemon poppy seed cake in pre-heated oven at 180 °C for 15 minutes uncovered, then add aluminium foil and continue baking for another 20-25 minutes.

6. Allow bread to cool in pan for 15 minutes. Optional: garnish with powdered sugar, lemon slices or lemon flavoured sugar.