Lemon and Poppyseed Cake (Keto)

Baking - sweet

Preparation time

10min

Total time

1h 10min

Portion

12 piece(s)

Level

easy

TM 6
TM 5
TM 31
TM 21

by Emanjay's Kitchen

published: 2022/08/31

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Ingredients

Cake

115 g butter, soft
150 g Sugar substitute
4 eggs
120 g sour cream or plain yoghurt
1 lemon, peel no white pith
1.5 tsp vanilla
240 g blanched almond meal
1.5 tsp baking powder
2 heaped tbsp poppy seeds
pinch salt

Glaze

100 g icing sugar substitute (or 3/4 cup)
15 g butter, soft
juice of half a lemon
.5 tsp vanilla

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Recipe's preparation

Cake

Preheat oven to 180 degrees and grease and line a ring tin

Add almond meal, poppy seeds and salt to the clean dry bowl and sift for 10 secs/speed 3.5. Set aside in a small bowl.

Add ‘sugar’ and lemon peel to bowl (not necessary to wash from previous step) and mill for 10seconds/speed 8.

Add butter and beat on speed 3.5 until light and fluffy.

You may need to stop and scrape down sides a couple of times. Depending on how soft your butter is it may take 3 mins or so.

Add eggs, sour cream (I used yoghurt as I didn’t have any sour cream) and vanilla and beat for 30 secs/speed 3

You will have to stop and scrape the sides and bottom of the bowl to make sure it’s all incorporated. Beat for a further 30 secs/speed 4.

Add half the dry ingredients and mix together for 30 secs/speed 3.

Scrape down sides and repeat with the remaining dry ingredients for a further 30 secs/speed 4

Give the bowl a good scrape to loosen mix from the bottom and give it a final mix for 30 secs/rev/speed 4.

Pour batter into prepared tin and bake for about 40 mins or until the top is a dark golden brown. Cover loosely with foil and cook for a further 15 mins or until an inserted skewer comes out clean.

Leave to cool in pan for 15 minutes then turn out onto a rack to cool completely.

Lemon Glaze

If you don't have any icing sugar substitute, mill sugar substitute for 10seconds/speed 8.

Add icing sugar to a small bowl and add butter and vanilla.

In a small cup, heat lemon juice in the microwave until boiling. Pour a little of the juice over butter so it melts then stir till smooth. Add more lemon juice to make the glaze runny enough to drizzle over the top of the cake.

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31
Recipe is created for
TM 21

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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