Posted by: Jonjon | July 24, 2009

Bread – Gluten-Free Honey, Lemon, Poppy Seed Cake 8.3/10 July 24 2009


41% eggs,12%honey, lemon zest and lemon juice,  , 102% ricotta cheese, to (25% almond flour, 75% rice flour)

3 eggs                                                 1 egg

3 – 4 tablespoons of honey                 1 tablespoon

grated zest from one lemon               1/3 lemon        zest

juice from half a large lemon             1/6 lemon

3/8 cup (100 ml) of oil, preferably a mellow tasting oil         33ml

4.4 ounces of ricotta cheese  124g                                        42g

3/4 cup of almond flour                      93g                  1/4 cup                        31g

1 3/4 cup of rice flour                                     280g                93g

1 teaspoon of baking powder                         1/3 tsp

3 – 4 tablespoons of poppy seeds                  1.2tablespoons

Grease a loaf or cake pan.

In a medium-large bowl, whisk together the eggs and honey for a few minutes. Add the oil, lemon zest, lemon juice and ricotta. Stir until well combined.

Add the almond and rice flour to the bowl, along with the baking powder and stir for another minute or two or until combined. Stir in the poppy seeds.

Transfer the batter to the prepared loaf pan and bake in a preheated 350 degree oven for 30 – 40 minutes or until the cake is browned and a cake tester comes out clean.

Serves 6 – 8.


This was quite good. It was moist at the same time with a sweet lemon fragrance. Tasted like a cake that was not too sweet, and very dense too….but had a cake flour texture.


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