A very fresh wholemeal cake thanks to the lemon flavor and the crunchy touch of poppy seeds. Perfect for breakfast or a light and tasty snack. Gluten-free and butter-free, ideal for those looking for a light and healthy dessert.
Step 1 of 8: Whisk the eggs with the sugar until frothy. At least three minutes.
Step 2 of 8: Add the sifted flours with the baking powder, the yogurt, the lemon zest and juice a little at a time.
Step 3 of 8: Mix, add the oil and finally the poppy seeds.
Step 4 of 8: Combine everything and obtain a smooth batter.
Step 5 of 8: Fill a greased mold lined with baking paper.
Step 6 of 8: Bake in a preheated oven at 180 degrees for about 35 minutes.
Step 7 of 8: Do the toothpick test.
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk
Step 8 of 8: Let the cake cool before unmolding and decorate with icing sugar to taste.
| Average values | Per serving134 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,263 kJ302 kcal | 940 kJ225 kcal |
| Fat | 11.58 g | 8.62 g |
| of which saturated fatty acids | 1.71 g | 1.27 g |
| Carbohydrates | 43.56 g | 32.42 g |
| of which sugars | 18.44 g | 13.72 g |
| Fibre | 1.83 g | 1.36 g |
| Protein | 4.95 g | 3.68 g |
| Salt | 0.2 g | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
